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MAIN STREET (HYANNIS)
Anejo 599 Main St. Hyannis d3 -C-)►q . � r- .!} 1 '/ iY IY�it33ritiw..�rtasNdP�6'o'4E.'�Galti-�k'..'. ... � -. ... ... a of1K Town of Barnstable BOARD OF HEALTH John T. Norman Board of Health Donald A.Gaudagnoli,M.D. ABLE, F.P.(Thomas)Lee,.. MAC' Daniel Luczkow,M.D. Alt. 9 ,® 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 592 Issue Date: 01/01/2022 DBA: ANEJO MEXICAN BISTRO OWNER: ANEJO INC. Location of Establishment: 599 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 173 OutdoorSeating: 136 Total Seating: 309 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE- ICE CREAM: m FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Offir'. Initials: MCI- Town of Barnstable / H � Date Paid (Amt I'd$� RAM�.,,�,�, : Inspectional Services �, c� ► i-- �'�,�,; ,•`� Public Health Division Check# Thomas McKean,Director f'b 200 Main Street,Hyannis,MA 02601 / Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE`A�FOOD ESTABLISHMENT DATE 11-M P NEW OWNERSHIP RENEWAL Y NAME OF FOOD ESTABLISHMENT:An&A 0 MCAi CCLnB fMI .BCC,C%r117'ee ICG�I.cP�iG� ADDRESS OF FOOD ESTABLISHMENT: ,J - �� ma�nSt• JjW2--�nOJ; rn 0;-Lo01 MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: h C--1 n nl'-2 i I . TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (-N41 ,410- ✓f 9-1 TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO % ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: y SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: ✓0 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S). KD TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) ' FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES...(MONTHLY LAB ANALYSIS REQUIRED) CATERING... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FonnsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT � 16MWNER PHONE It ADDRESS CORPORATE OWNER: CORPORATEADDRESS: qGl' M0a1*r)(f . I{(,(a�-, mA 02-Cool PERSON IN CHARGE OF DAILY OPERATIONS: t�P h 17G�n C� List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration.Date 1. en jo�m n Pn► ppJ' J ,I D 123 - 0 a 2. � � B u-GKrr Li 3 / z 9/ - SI ATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/appncations.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ee,^r°"ABLF Paul J.Canniff,D.M.D. & F.P. Thomas Lee Alternate r ' 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 592 Issue Date: 01/01/2021 DBA: ANEJO MEXICAN BISTRO OWNER: ANEJO INC. Location of Establishment: 599 MAIN STREET HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 173 OutdoorSeating: 136 Total Seating: 309 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: I V s t rti Only.For Office Use Initials: Town of Barnstable Date Paid 18ho�� .AMSTAgLE, : Inspectional Services r\ .r Mass' Check# ��(V i639. Public Health Division rED MAy e Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE I1 I IL12 0 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: r�i p Mt'iJ(•1�3D�-�1 ��'1'Y`(�.r �C'�'���� �''`�� ADDRESS OF FOOD ESTABLISHMENT: �aQ �.OL;n ffLfia.nn MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO N ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: `" SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: 3 Oct SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING,MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc i .t OWNER INFORMATION: n te ,u FULL NAME OF APPLICANT �Q.n1 CA J yrgi(coo-n-' p SOLE OWNER: YES/ )OWNER PHONE DO TI LP' Le000 . ADDRESS CORPORATE OWNER: Ana CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: z e(ph Dal) new itz List(2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. f3�-Phl QPJ` 5' io ?z3 1. 8>e4) Ph'pe(f fl t /M iz fl 2.VOrT - - - fll � flZ-��Ol-0 ATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httt)://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 V each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q\Application FormsTOODAPP REV3-2019.doc t BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudag noli M.D. r,�e BARrs �,e, Paul J.Canniff,D.M.D. 9, &N 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 592 Issue Date: 12/10/2019 DBA: ANEJO MEXICAN BISTRO OWNER: ANEJO INC. Location of Establishment: 599 MAIN STREET HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 173 OutdoorSeating: 136 Total Seating: 309 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: LFORMITABLISHMENTS WITH SEATING: IT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r� .. DiR Ff H Initials: Town of Barnstable 1, nG) r�am,,-,Date PaidV� ,i L -s C HAHNSfAHLE, Inspectional Services `��y�/� ` VbJ 1W`.P� A", '�Eor► Public Health Division Thomas McKean, Director 200 Main Street,Hyannis, MA 02601 # r Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE`/A FOOD ESTABLISHMENT DATE !I � NEW OWNERSHIP RENEWAL V NAME OF FOOD ESTABLISHMENT: Anc 6 M eX i CO-n ADDRESS OF FOOD ESTABLISHMENT: 5C q MGL'n j-rrCCn f-i't4a'1n l,/ MA 04-tei)' MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: Qn Gd"Y) TELEPHONE NUMBER OF FOOD ESTABLISHMENT: U�1a TOTAL NUMBER OF BATHROOMS: 5— WELL WATER: YES NO " ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: .�0 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING?c�C IS AN AIR CURTAIN PROVIDED AT WAITS b'AF F SERVICE DOOR(S)O. 1V y TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 QAApplication FormsTOODAPP 2020.doc 9 =.i. OWNER INFORMATION: FULL NAME OF APPLICANT � COQOWNER PHONE# �D 0 — 1-1 Lo �✓�o Q ADDRESS CORPORATE OWNER: /� n�� D n G CORPORATE ADDRESS: ? 10 GLiA ✓'T I'{L,/G�rin' f.� A oi=LpU f PERSON IN CHARGE OF DAILY OPERATIONS: C h L7 an q C W I fZ List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 2. I. 13�'� Ph 'PP✓' S � �o � Z3 a. t3en Ph �PPs �� �� � � � � NATURE OF APPLIC DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at httv://www.townofbarnstable.us/healthdivision/ai3plications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3I't each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC l st. Q:\Application FormsTOODAPP REV3-2019.doc P`pF IHE Town TOWN OF BARN_STABLE-, -- HEALTH INSPECTOR'S Establishment Name: Date: Page. Of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified m S1% MON.-FRI. +659.p m� HYANNIS, MA 02601 508-862 asaa No Reference. R-:Red Item PLEASE PRINT CLEARLY ; 'EDN1A` FOOD ESTABLISHMENT INSPECTION REPORT Name Dat I e.d f T e of Ins ec 'o t on R e Address Risk ervi e-inspecti '.4� Level spection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked'may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMElTEMPERATURE CONTROLS(Potentially Hazardous Foods) ZAIA ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 5.Receiving/Condition 17.Reheating - ❑ 9 ❑ ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cool ing 9 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Ag Violations Related o Good Retail Practices Blue Items Total Number of Critical Violations t ( ) Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ✓✓✓ within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than non-critical violations if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y - N PI 's Sig u Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N h 1 rry , Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) - and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* ' 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold.Holding 2-103.11 Person-in-Chazge Duties - - 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41 EMPLOYEE HEALTH - 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) *- • 590.003(C) .Responsibility of the Person-in-Charge to 7-102.11 Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 - Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage Applicants* 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G) Reporting by Person in Charge* _ _ _ 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR - 3-306.14(A)(B)Resumed Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources + 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 ' Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness*- 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* - 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*_ 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.1](A)(2) Comminuted Fish,Meats&Game Pathogens* Eff cnw 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ra[i[es,Injected Meats-155°F 15 sec* 3-2U1.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment'" -- Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish_from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential Authority 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Aut 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )�) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction 5-204.11 Location and Placement* 3-501.14(B) * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. °F1HEro TOWN OF BARNSTABLE HEALTH)NSPECTOR's Establishment Name: Date: Page: of -OFFICE HOURS PUBLIC HEALTH DIVISION £` 8:00=9:30A.M. BARNSTABLE. ` 200 MAIN STREET - 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS, MA 02601 - MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY e n � � 508-862-4644 FOOD ESTABLISHMENT INSPECTION REPORT Name -� Dat Type of Type of Inspection ✓ r O BFatio Routine' Address Risk ood Se a inspectio Level s nspection - 1 en Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) / ( Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives An - ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ti i ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ;27-Z ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 1 . i/ PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control Xh ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP (K ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY V r ,A ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories 40A (-\' Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Requi ed: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating �J 1/� within 90 days as determined by the Board of Health. ❑ o mpliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical, results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If back-up,sews If no critical water, a 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. g p,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. y 29.Special Requirements (590.009) s o within 10 days f receipt of this order. violation,4 to 8 non-critical violations=C. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S£ig ure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violation related to Foodborne Illness Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) t FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-]03.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* p g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An _ 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rered or of Foam*Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Pe 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe c"ve 11112001 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency rf ces of qui of Utensils and Food 3-401,11(A)(?) Ratites,injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Chemical Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165'F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* When 3-401.11 2-301.14 Wh to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requi es should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165`F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C * (Blue Items 23-30) 3-202.15 Package Integrity Tti ( ) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbore 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.'590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op THE,o TOWN OF BARNS.TABLE - „ HEALTH INSPECTORS Establishment Name: Date: _ Page.:. . 'OFFICE HOURS PUBLIC HEALTH DIVISION - . 8:00-930A.M. BARNSfABLE. • 200 MAIN STREET 3:30-4:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAss. g. MON.-FRI. �b •bss. .0 HYANNIS,MA 02601 508-e62 asaa No Reference R-Red Item PLEASE PRINT CLEARLY �FDN1 FOOD ESTABLISHMENT INSPECTION REPORT Name Dat T of Type of Inspection rr Routine Address Risk od Service Re-inspection Level Previous Ins ection Telephone Residential Kitchen Mobile Pre-operation Owner HACCP Y/N Temporary Caterer General Complaint , Person in Charge(PIC) Time Bed&Breakfast HACCP jf rc Other F r Inspector Out: � Each violation checked requires an explanation on the narrative pages)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ '� Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ L ' Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS C ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals rein V FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control 0C G ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY V ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations LTa Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal C] Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign at a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N -" Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 590.003(A) Assignment of Responsibility* 8 Cross-contamination Food or Color Additives Law Cooled to 41*F/45*F Within 4 Hours* E 1 14 3-501.15 Cooling Methods for PHFs in, 590.003(B) Assignment of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* -3-302.14 Protection from Unappro�ed Additives* Li9_3-501.16(B) Cold PHFs Maintained At or Below 41'F/45*F EMPLOYEE HEALTH Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 590.004(F) 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A)_Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130*F* Applicants* 3-302.11(A) F6od Protection* Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* 3 1590.003(D) j Exclusions and Restrictions* Contamination from the Consumer 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 1590.003(E) -]Removal of Exclusions and Restrictions 3-30,6.14(A)(B)l Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* F-4- Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 13-801.11(C) I Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS CONSUMERADVI ADVISORY 3-202.14 1 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. L_16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.IIA(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* Clean Utensils and Food Contact Surfaces of.. Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff-ti-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* Shellfish* Contact Surfaces of Equipment* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile mobile food,temporary and residential Sources 1=0 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2 Regulatory Authority -301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301:14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140*F* (Blue Items 23-30) Package Integrity* Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands - 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees*- 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* F-137 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41*F/45*F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 - 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* Temperature Ingredients to 41*F/45*F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Accessibility,Operation and Maintenance ce Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 Conformance with Approved Procedures I Handwashing Cleanser,Availability 128. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 18-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. C _M r v TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: �. of PUBLIC HEALTH DIVISION OFFICE HOURSa:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MON.-FRI. �A i639•p�0 HYANNIS,MA 02601 - 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Date T e of Type of Inspection �eration(s) Routine Address Risk / Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: - Mobile Pre-operation ( Owner HACCP YIN Temporary Suspect Illness 6 S Q Caterer General Complaint Person in Charge(PIC) FAA A C Time Bed&Breakfast HACCP Othe VA In: Inspector Out: lL Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ \ Action as determined by the Board of Health. Allergen Awareness 590.009(G) - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities PP EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals (� e� i FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) Z. ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures '' ❑ 5.Receiving/Condition ❑ 17.Reheating i ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling Fp_ 0111 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULAT NS(HSP� ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSIP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations A; Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: �� e Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. © ❑ Voluntary Compliance ❑ Employee R iction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to a non critical violations=C. w 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature n Print: 31.Dumpster screened from public view �IC/ Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions K�- Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Col 2-103.11 Person-in-Charge Duties - - - Cooked and RTE Foods.* 3-302.14 Protection from Unapproved`Additives* 19 Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) C Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* --Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage*g 7-202.11 Restriction-Presence and Use* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* (- 590.004-11) q Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Reporting by Person in Charge* - Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and AdulteReserrated or of Food* 7.204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E). Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 - - Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-50I Al l - Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable'Drinking Water* - CONSUMER ADVISORY Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effect-1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards iri 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(R)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4=702:11 Frequency rf Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec- - Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* -- Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g� P �Y 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification-Present* _ _ 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C CommerciallyProcessed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FM .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils F .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste F .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility F .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Mater als F .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other . 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. P`oF• .o,,tio TOWN OF BARNSTABLE _ HEALTH INSPECTOR'S Establishment Name: Date: Page: s/ of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. % BARNSTABLE. ` 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified .6,. `0ASS HYANNIS, MA 02601 MON.-FRi. No Reference R-Red Item PLEASE PRINT CLEARLY �.o a . . .. 508-862-4644 ' .EOMP, FOOD ESTABLISHMENT INSPECTION REPORT Name Dat a of TyReof Inspection era ' tine -' Address Risk Fo ervi - spection Level ai Previous Inspection X Telepho Residential Kitchen Date: AW Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness ArAj Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and.a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.0 (E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590 09(F) ❑ f 71 Action as determined by the Board of Health. Allergen Awareness 59 .009(G) V1 111K �7t� FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities 4_�l�Ml kww,J JI&IJ -h) EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Ll ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives i ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating , Ile ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health ControlL�l t!� ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATI S(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) I Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined b the Board of Health. Overall Rating f y y � ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4nori-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9rion-critical. If no critical water,sewage back-up,27.Physical Facility g p,infestation of rodents or insects,or lack of y ty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8non-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation,4 b 8 non,critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N i #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N r Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions - Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* t 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - - -- - - - 3-302.14 _ Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004 F) 2 .590.003(C). Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* 7-201.1 I Separation-Storage* Applicants* �- - - * P g 20 Time as a Public Health Control 3-302.11(A) -Food Protection 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) - Reporting.by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g � ) Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 77206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and MilkProducts* -4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 , Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs-155'F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef ctNe uu2001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Fquipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155"F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Croper, l Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved By 2-301:11 Clean Condition-Hands and Arms* 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under - - Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding Requirements. radicsshould be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-2Q2.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402:11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oETME r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page:,3 of Pam" 'ho OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 6yq. `e$ HYANNIS, MA 02601 MON.-FRI. No Reference -R.-Red Item PLEASE PRINT CLEARLY �,e n 508-862-4644 rEO MAC FOOD ESTABLISHMENT INSP CTION REPORT Name Date of T f Inspection s outine Address Risk d Service on Level Previous Inspection TelephOn S I 'Z' Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness kJ Caterer General Complaint Person in Charge(PI Time Bed&Breakfast HACCP In: Other Inspector Out: PWAK, l7zv C 14 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 69- 7 Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ / FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating .414 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling t ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ,�(� / ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) �/'1 V/ G' yn 1-4 / ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP % f� ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY '7 l ox i ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories it 1,4 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 1 � Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑.No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating. within 90 days as determined by the Board of Health. © KF luntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items bargo ❑ Emergency Closure F] Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i cal violations. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to anon-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N v1C%twk Z ..-__-._��_---•-...�...-.�..1,+�-.�. s�S--�a.., f..tt-_„-.---��::y�,..w.-.. •v.: -v:..-E�;-.�d:rs.Y.y-�...,�,.« � �.. .'4 ..-•-Y __w-•'... .-. ^r....r_++r- - _�... .. `-' _ ,� _ � .-.- -+...+'- .. .�- �,-..--... _- �-. - _._- ..-� - _ .. Violation related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination L14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. g Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding - 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 - Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F - EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C)_ Responsibility of the Person-in-Charge Common Name-Working Containers ge to - - Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-201.11 * Separation-Storage* 3-501.16(A) Roasts Held At or Above 130°F* - - Applicants* - 3-302.11(A) Food Protection* P g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* 590.003(G) RepoRin Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q g by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ` Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources F 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004 A-B Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P * 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products*' 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cn-mnoor 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an ApprnvPd.Snurce 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensil-,and Food 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 3 401.11(A)O Ratites,Injected Meats-155°F 15 sec Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and e ide in cater- * Ratites-165°F 15 sec* in mobile food,tem or and residential Sources g• P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* Preventing 3-301.12 Contamination When Tasting* 3-403.11(C) Commercially ProcessedFood-Ciall RTE 140°F* (Blue Items 23-30) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F * Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance �Within4llours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pp THE Tp TOWN OF BARNSTABLE, _ . HEALTH INSPECTOR'S Establishment Name: Date: _ Page:... of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00 9i30A.M. BARWrARLE. ` 200 MAIN STREET 3: - . FRI P.M. MON - Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g HYANNIS, MA 02601 � so&-as2-asa.a No Reference •R-Red Item - PLEASE PRINT CLEARLY,; _ 'FDN1P� FOOD ESTABLISHMENT INSPECTION REPORT Name Dat ( Type of p� e of Inspection ^ O era ' Routine Address C�[J Risk o d Servi Re-inspection Level a Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspe Caterer neral Co Person in Charge(PIC) Time Bed&Breakfast In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS . ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �1 ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures. r ❑ 5.Receiving/Condition ❑ 17.Reheating - ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling _ ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �y ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ` c �-C✓ ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories / Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) g Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or ,�- within 90 days as determined b the Board of Health. i Overall Rating Y Y El Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension ••c C N Official Order for Correction: Based on an inspection today,the items ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other:. checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 9 if no critical violations observed,4 too 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted. Y N _ Dumpster Screen Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) , J FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-262.12 Additives* 3-501.15 Cooling Methods for PHFs 1g PHF Hot and Cold Holding. 2=103.11 Person-in-Charge Duties- - - - - - Cooked and RTE Foods.* 3-302.14 Protection-from Unapproved Additives* Contamination from Raw Ingredients 1=5 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated.from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to. _ Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F p g Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food-Protection* 20 Time as a Public Health Control ,: 590.003(F) Responsibility of A Food Employee or An 3.3.02.15._ . Washing 7-202.11 Restriction-Presence and Use*.Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q � ion from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated 7.204.14 Drying Agents,Criteria* 21 3-80].11(A) Unpasteurized Pre-Packaged Juices and Food FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 ,-Food and Water From Regulated Sources -" 9 - - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law*_ 3-801.11(D) Raw or Partially Cooked Animal Food and -- 4-501-:111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155*F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* _ _ __ - _ ._ *. . _ _ _ gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef five 1112001 _ 4-602.11 Cleaning Frequency of Utensils and Fnod. Animals-155°F IS sec* 590.006(B) Water Meets Standards in 310 CMR 22.0*' Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish:FrQm.aO Approved Source. 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4=702.'11- - - Frequency of Sanitization of UtensM and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreatiobally Caught Molluscan Contact Surfaces of Equipment* Shellfish*' - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* _ 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential I 10 Proper,Adequate Handwashing Game and Wlld Mushrooms Approved By - _. - - 3-401.1](C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under an Regulatory Authority 2-301.11 Cle Condition-Hands andrm As*_ 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* -- - -2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590_Q04(C) Wild Mushrooms* _ 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec practices should be debited under#29-Special 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11- - Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.I1(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Packa a Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) g Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 - 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3402.11 Parasite Destruction* . Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 .008 HACCP Plans 1 16-301.12 1 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* _ 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. a' oF.HE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ' W OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. �RHSTAs�E. - 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS MON.-FRI. HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Dat a of T f I s c i n p e utin L Address Risk od Service e- pection Level Previous Inspection ow Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness ® 4� 1-J Caterer General Complaint e Person in Charge(PIC) + Time Bed&Breakfast O HACheCP In: Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ >i/) Action as determined by the Board of Health. Allergen Awareness 590.009(G) 441 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS -- `T , r ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives y�' ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals 7 FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.ReheatingLA 44&tQ ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control 1718.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations �`I Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. .� 1 ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4non-critical violations 9 )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations l than 9 non-cr no critical a back-up, itical. If itical water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must ons an less an g p,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 g violation,4 to 8non-critical violations=C. 29.Special Requirements (590,009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view AA a Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature rint: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions , Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) f FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours* 1 590.003(A) Assignment of Responsibility* $ Cross-contamination 14 Food or Color Additives ' 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH_,. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Pelson-in-Charge to 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130*F Applicants* Protection* * 7-201.11 Separation-Storage 20 Time as a Public Health Control PP 3-302.11(A) Food Protection 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004(11) Variance Requirements 3-304.11 Food Contact with Equipment and Utensils 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 17.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. it) Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* 5-101.11 ' Drinking Water from an Approved System gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* Equipment* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* Effective mnow 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* . Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tem o and residential Sources g. P �' 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Held Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165*F* foodborne illness interventions and risk factors. 590.004 C m Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590. violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices shhouou ld be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-4 13.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* LiL Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41'F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients[0 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �F IKE r - TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: age: of v` 1 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOL ION I P N OF CORRECTION Date Verified b�q: m� HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY. a 508-862A644 rFo MPI FOOD ESTABLISHMENT INSPECTION REPORT Name Date �� ��' a of Type of Inspection era r n s Routine Address Ly Risk pod Service Re-inspection es Level Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Su peat-Iltrtess� Caterer General Com ai Person in Charge(PIC) Time Bed&Breakfast H In: OtI,ier Inspector Out: p I e, Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities YV IT EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating �7 ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling i 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding \ PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control \V\ 9 ❑8.Separation./Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of)ritical Violations Z0 Critical(C)violations marked must be corrected immediately. (blue&red items Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than Orion-critical violations 9 , )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have'a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8 non-critical violations=C. 29.Special Requirements (590.009) y p .30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: - 31.Dumpster screened from public view A Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N NC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. g Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH, 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g g 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* _ Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables ' 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(1--)) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* I Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.1 Ice Made From Potable Drinking Water* Concentration and Hardness* -1 °F 1 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 6 o g 3 401.11A(1)(2) Eggs 55 S 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate Equipment 590.006(A) Bottled Drinking Water* 3-Q1.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg crive rnrzoor _ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* _ 4-702.11 Frequency of Sanitization of Utensils and Food 3_401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS " 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and -ide in cater- * Ratites-165°F 15 sec* in mobile food,[em or and residential Sources g, P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )ro) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 ReceivingiCondition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'17 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 1590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F 5-203.11 Numbers and Ca pacifies* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 24. Food and Food Protection FC-3 .004 3-Q2.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* „ Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. N S p N C � Q U O O N E (BPL;-NCH SPECIALS) C H I C K E N & W A F F L E S Anejo spiced buttermilk fried chicken thigh,jalapeno corn bread waffle, habanero spiked maple syrup, onion, cilantro, radish 18 F R E N C H T O A S T custard dipped French toast,banana caramel compote, Mexican cinnamon, whipped cream 13 C H O R I Z O HASH AND EGGS house made chorizo, potatoes, onions,peppers, corn,black beans with two eggs over easy,warm flour tortillas, chipotle hollandaise 13 AVOCADO AND O A X A C A CHEESE OMELETTE fluffy 3 egg omelette with diced avocado, Oaxaca cheese, Pico de gallo, picante crema, sliced jalapeno, cotija. Served with Anejo potatoes verde 13 — Add applewood smoked bacon +3 or lobster+7 H U E V O S R A N C H E R O S 2 eggs served over easy on crispy corn tortillas with refried beans, Mexican rice, ranchero salsa, avocado, pico de gallo, sliced jalapeno, cotija 13 —Add applewood smoked bacon+3 or chorizo +4 B R E A K F A S T T O R T A [ S A N D W I C H I traditional torta bread, scrambled eggs, applewood smoked bacon, Chihuahua cheese, guacamole, chipotle aioli,Anejo potatoes verde 12 E G G S B E N E D I C T A N E J O house-made corn bread topped with braised pulled pork, poached eggs, chipotle hollandaise. Served with Anejo potatoes verde 15 B R E A K F A S T B U R R I T O warm soft flour tortilla stuffed with scrambled eggs,jack cheese, Anejo potatoes verde,black beans, and smothered in roja,verde sauce, pico de gallo, sour cream, cotija cheese 11 — Add applewood smoked bacon or house made chorizo +3 7QQ U N FRI � Q (MEXICAN STREET FOOD) T A C O S served with spicy pickled cucumber E N C H I L A D A S w/Mexican rice & refried beans T I N G A three chipotle braised-chicken tacos, soft P O B L A N O M O L E ancho-braised chicken local corn tortillas, Oaxaca jack cheese, avocado salsa, or chipotle braised beef with mole poblano pickled red onion, cilantro, cotija cheese 14 sauce, Oaxaca jack cheese, sour cream 16 P O R K C A R N I T A S three slow roasted pork tacos, V E R D E slow-roasted pork or ancho braised soft local corn tortillas, Oaxaca jack cheese, pico verde, chicken with tomatillo verde sauce, Oaxaca jack cilantro aioli, cotija 15 cheese, sour cream 16 C A R N E A S A D A three grilled marinated skirt R O J A chipotle braised beef or cheese and onion steak tacos, soft local corn tortillas, Oaxaca jack cheese, with red chile enchilada sauce, Oaxaca jack cheese, white onion, cilantro, guacamole, cotija cheese 15 sour cream 16/14 C O L I F L O R F R I T A three crispy habanero TRES ENCHILADAS One pork verde, cauliflower tacos, soft local corn tortillas, blue cheese one chicken mole and one beef roja enchilada with dressing, onion, cilantro, golden raisins 15 Oaxaca jack cheese; sour cream 23 B A J A three masa fried local cod tacos,warm all H O N G O roasted mushrooms, corn, spinach, natural flour tortillas, lime, shredded cabbage, pico de cumin-corn cream, goat cheese, sour cream 16 gallo, cotija cheese, chipotle baja sauce 16 SALMON three blackened salmon tacos, soft local L A N G O S T A ancho-glazed local lobster and fire roasted corn with chipotle cream sauce, Oaxaca jack corn tortillas, shredded cabbage, lime, habanero aioli, cheese, sour cream 25 mango-black bean pico 16 T R E S T A C O S a combination of Anejo favorites... Carne Asada, Carnitas and Tinga 16 MDD R S BURRITOS/CHIMICHANGAS EGGS ANY STYLE 4 ANEJO POTATOES VERDE 4 CLASSIC BURRITO APPLEWOOD SMOKED BACON 4 Mexican rice, pico de gallo, sour cream, pinto beans, LOCAL TORTILLAS 2.50 large flour tortilla, Oaxaca jack cheese with sauce FRESH F R U IT 4 verde, roja or mole poblano 15 GARLIC PINTO BEANS 5 —Add your choice of grilled achiote marinated chicken, grilled vegetable, grilled carne asada, or slow roasted pulled pork [+2] each CHIPOTLE BEEF CHIMICHANGA fried SNR 'r flour tortilla, chipotle braised beef, rajas, Oaxaca jack FRIED ICE CREAM 10 cheese, fire roasted potatoes, black beans, pico de COCONUT FLAN gallo, sour cream, cotija cheese, chipotle negra mole 18 candied almonds,toasted coconut, chocolate sauce 8 VERDE CHICKEN CHIMICHANGA CRANBERRY LIME PIE fried flour tortilla, ancho braised chicken, rajas, pepita graham cracker crust, whipped cream, sugared Oaxaca jack cheese, Mexican rice, refried beans, pico cranberries 8 de gallo, sour cream, cotija cheese, tomatillo verde C H U R R O S AND CHOCOLATE 8 sauce 16 Before placing your order please inform your sever of any food allergies in your party.Consuming raw or uncooked meats,poultry,seafood,shellfish or eggs may increase your risk of food-borne illness. I jj� '� ANEJO MEXICAN BISTRO C = 0 DD Q S (DRINKS) S O pA UIf O C A M TOO � (SOUPS & STARTERS) ' LA R O SA El Jimador Blanco tequila, fresh raspberries, lemon juice, organic agave nectar G U A C A M O L E tableside, serves two 13 topped with cava sparkling wine 11.5 —add applewood smoked bacon 3 SAMMY 'S BLOODY MARY 8.5 " MAIN STREET " CORN grilledcornon the cob, garlic-chili aioli, cotija cheese, grilled lime 7 C I T R U S M O J I T O Bacardi Limon,muddled FRI E D PLANTAINS cilantro crema, spicy lemon, lime, orange & mint, organic agave nectar, chile relish 8 splash:of soda 9.5 P O R K C 'H I L I V E R D E braised pork, potatoes, D O M I N G O PA L O M A Camarena silver black bean, corn, tomatillo-green chili broth, sour tequila, St. Germain, fresh squeezed grapefruit, cream, tortilla hay 8.5/10 cava12 CHIPOTLE STUNG LOBSTER BISQUE grilled corn-poblano pico, tortilla hay 9.5/11 Q H 'rOJ 0 TO S (APPETIZERS) F L A U T A S DE PO L L O rolled crispy chicken tacos, bacon, corn, Oaxaca jack cheese, guacamole, onion, cilantro, cotija cheese, cumin-lime aioli, house habanero hot sauce 12 L A N G O S T A T A Q U I T O S local lobster lightly fried in a flour tortilla with chipotle aioli, guacamole, sour cream 16 A N E J O W I N G S your choice of house habanero with bleu cheese dressing or sweet agave mole, almonds and cilantro 12 COCONUT C A L A M A R I crispy flash fried calamari and jalapeno peppers, coconut vinaigrette, sriracha hot sauce, pineapple pico, curry salt, toasted coconut 15 C H O R I Z O M U S S E L S Negra Modelo braised PEI mussels, chorizo, onion, cilantro, chipotle baja sauce, grilled torta 13 Q U A H O G S R E L L E N O S jalapeno cornbread&chorizo stuffed quahogs,habanero hot sauce,butter 11 C H I C K E N & C H U R R O S Anejo spiced buttermilk fried chicken,chili garlic butter,maple habanero sauce, house churros,pico verde 16 C A M A R O N E S E N S E R A P E applewood smoked bacon wrapped shrimp,tequila butter,guacamole, pineapple pico 16 C H O R I Z O F U N D I D O bubbling cheese fondue, warm flour tortillas, house chorizo, pepper and onion rajas 13 —add shrimp [4] A N E J O N A C H O S Hand crafted fried corn Q U E S A D I L L A S w/sour cream&pico de gallo tortillas layered with melted Oaxaca jack cheese, —O U E S O Oaxaca jack cheese, fire roasted refried pinto beans, pickled jalapeno, shredded tomato, black bean 11 lettuce, cotija cheese, picante crema,pico de gallo, -add chicken, carnitas [verde braised pork] guacamole 11 or house-made chorizo [4] —carnitas [verde braised pork} 4 —C A M E R O N E S Oaxaca jack cheese,Anejo —grilled carne asada 7 spiced shrimp, avocado, fire roasted tomato, —achiote marinated chicken 4 applewood smoked bacon 17 —house-made Mexican chorizo 4 —S T E A K R A J A S Oaxaca jack cheese, grilled carne asada, pepper and onion rajas 16 L A C A S A gem lettuce, avocado, fire-roasted corn, cucumber, tomato, red onion, radish, pepitas, Oaxaca jack cheese, green-chili vinaigrette 10.5 C H I C K E N E L C H O P P O chopped gem lettuce, black beans, pico de gallo, diced cucumber, chorizo, achiote grilled chicken, avocado, blue cheese, chipotle stung ranchero crema 15 S H R I M P & A V O C A D O Anejo grilled shrimp, gem lettuce, avocado, mango, pickled red onion, pepitas, coconut lime dressing 18 T O S T A D A S 2 crispy fried corn tortillas layered with choice of ancho braised chicken, pork, beef or Anejo shrimp [+4] with refried beans, pico de gallo, guacamole, lettuce, cotija cheese, fresh squeezed lime, picante crema 14 B U T T E R N U T T O S T A D A refried black beans,.mole spiced butternut squash, maple habanero, goat cheese, bacon, pickled red onion, cilantro, radish 14 F R I E D S H R I M P T O S T A D A black bean puree, romaine, habanero aioli, mango black bean pico, radish, cilantro 16 To any of our Ensaladas add.... —achiote marinated chicken 5 —grilled carne asada [skirt steak] 7 —grilled blackened salmon 8 —Anejo marinated shrimp 7 TO RTAS (SANDWICHES) TOO J A DA P U E P C O T O P T A braised pulled pork,fresh lime,avocado,cilantro mayo,local greens, onion on fresh baked torta bread served with garlic pinto beans and house pickle 10 A H O G A D A T O P T A chipotle-tomato braised beef torta,Oaxaca jack cheese,onion,cilantro, Guajillo chili broth dip 12 P O L L O T O P T A grilled Anejo spiced chicken breast,fresh greens,heirloom tomato,bacon, guacamole and chipotle aioli on fresh baked torta bread served w/garlic pinto beans&house pickle 12 T O S T A D A S crispy fried corn tortilla layered with choice of ancho braised chicken,pork,beef or Anejo shrimp [+4]with refried beans,pico de gallo,avocado,lettuce,cotija cheese,fresh squeezed lime,picante crema 11 B U T T.E P N U T T O S T A D A refried black beans,mole spiced butternut squash,maple habanero,goat cheese,bacon,pickled red onion,cilantro,radish 14 F R I E D S H R I M P T O S T A D A black bean puree, romaine,habanero mayonesa,mango black bean pico,radish,cilantro 16 1 part friends . . . 2 parts fun . . always fresh anej omexicanbistro.corn MEXICAN BISTRO AN F= JO ' a F L OO U I-I A I S DOCAMTOS (STARTERS) TAOUNMA (MEXICAN STREET FOOD) G U A C A M O L E tableside, serves two 13 T A C O S served with spicy pickled cucumber —add applewood smoked bacon 3 MAIN STREET' CORN grilled corn on the cob, T I N G A three chipotle braised chicken tacos, soft local corn tortillas, Oaxaca jack cheese, avocado salsa,pickled garlic-chili aioli, cotija cheese, grilled lime 7 red onion, cilantro,'cotija cheese 14 F R-I E D P L A N T A I N S cilantro crema,spicy chile relish 8 P O R K C A R N I T A S three slow roasted pork tacos, soft S O pA S (SOUPS) local corn tortillas, Oaxaca jack cheese,pico verde, cilantro aioli,cotija 15 P'O R K C H I L I V E R D:E braised pork,potatoes,black bean, corn, tomatillo-green chili broth, sour cream, tortilla C A R N E A S A D A three grilled marinated skirt steak tacos, hay 8.5/10 soft local corn tortillas,-Oaxaca-jack cheese,white onion, cilantro,guacamole,cotija cheese 16 C,HIPOTLE STUNG LOBSTER BISQUE grilled _ - - corn-poblano pico, tortilla hay.9.5/11 C O L I F L O R. F R-I T A three crispy habanero cauliflower tacos, soft local corn tortillas,blue cheese dressing, onion, ANTOATOS (APPETIZERS) cilantro,golden.raisins 13 - A N E J O NACHOS Handcrafted fried corn tortillas g A J.A three masa fried local cod tacos,warm all natural _ layered with melted Oaxaca jack cheese, refried pinto beans,pickled jalapeno, shredded lettuce, cotija cheese, s flour tortillas,l cheese, chipotlime, shredded cabbage,pico de gallo, cotija picante.crema,pico de gallo, guacamole 11 sauce .16 carnitas [verde braised pork} 4 S A L M O N three blackened salmon tacos, soft local corn —grilled carne asada 7 - tortillas, shredded cabbage,lime,habanero aioli, —achiote marinated chicken 4 mango-black bean pico 16 —house-made Mexican chorizo 4 Q U E S A D I L L A S w/sour cream,and pico de gallo TRES TACOS a combination of Anejo favorites... Carne Asada, Carnitas and Tinga 16 —Q U E S O Oaxaca jack cheese,fire roasted tomatoes, black bean 11 -add chicken,pork, or chorizo [44]- - BURRITOS/C H I M I C H A N G A S —C A M A R O N E S Oaxaca jack cheese,Anejo spiced shrimp, avocado,fire roasted tomato, applewood smoked C L A S S I C B U R R I T O Mexican rice,pico de gallo, bacon 17 sour cream,pinto beans,flour tortilla, Oaxaca jack —_ .S T E A K R A J A S Oaxaca jack cheese, grilled carne cheese with sauce verde, roja or mole poblano 13 asada,pepper and onion rajas 16 *Add grilled achiote marinated chicken, grilled vegetable, grilled carne asada, or slow roasted pulled pork[+2] F L A U TA•S D E P O L L O rolled crispy chicken tacos,bacon,corn, Oaxaca jack cheese,guacamole, C H I POT L E-B;E E.F�C H.I,M I C H A N GA fried flour onion, cilantro, cotija cheese, cumin-lime aioli, tortilla, chipotle braised beef, rajas, Oaxaca jack cheese, house habanero hot sauce 12 fire roasted potatoes,black beans; pico de gallo, sour cream, L A N G O S T A TA O U I T O S local lobster lightly cotija cheese, chipotle negra mole 18_. fried in a flour tortilla with chipotle aioli, guacamole, V E R D E 'C H I C K•E N C WI M I C H A N G A fried flour sour cream 16 tortilla,ancho braised chicken, rajas, Oaxaca-jack cheese, A N E J O W I N G S your choice of house habanero Mexican rice, refried beans,pico de gallo, sour cream, cotija with bleu cheese dressing or sweet agave mole, almonds cheese, tomatillo verde sauce 16 and cilantro 12 C O C O N U T C A L A M A R I crispy flash fried calamari E N C H I L A D A S w/Mexican rice&refried beans and jalapeno peppers with coconut vinaigrette,sriracha hot sauce,pineapple pico, curry salt, toasted coconut 15 P O B L A N O ,MO L E ancho-braised chicken or chipotle braised beef with mole poblano'sauce, Oaxaca jack cheese, ' CHOP IZO M USSE L S Negra Modelo braised PEI sour cream 16. -mussels, chorizo, onion, cilantro, chipotle baja sauce, grilled torta 13 V E R D E slow-roasted pork or ancho braised chicken with C H O R I.Z o F U N D I D o bubbling cheese fondue, tomatillo verde sauce, Oaxaca jack cheese, sour cream 16 warm flour tortillas,house chorizo, pepper and onion R o J A chipotle braised beef or cheese and onion with rajas 13 —add shrimp [+4] red chile enchilada sauce, Oaxaca jack cheese, sour cream QUAHOGS R E L L E N O S jalapeno cornbread& 16/14 chorizo stuffed quahogs,habanero hot sauce,butter 11 TRES ENCHILADAS One pork verde, one chicken C H I C K E N & C H U R R O S Anejo spiced buttermilk mole and one beef roja enchilada with Oaxaca jack cheese, fried chicken,chili garlic butter,maple habanero sauce,house sour cream 23 churros,pico verde 16 C A M A R O N.E S E N S ERAPE applewood smoked H O N G O roasted mushrooms, corn, spinach, cumin-corn PP -cream,goat cheese, sour cream 16 bacon wrapped shrimp,tequila butter,guacamole, pineapple pico 16 L A N G O S TA ancho-glazed local lobster and fire roasted C �A�A DAB corn with chipotle cream sauce, Oaxaca jack cheese, sour cream.25 ' LA C A S A gem lettuce, avocado,fire-roasted corn --- - cucumber, tomato, red onion; radish, pepitas, Oaxaca jack cheese,green-chili vinaigrette 10.5 C H I C K E N E L C H O P P O chopped gem lettuce,black GARLIC PINTO BEANS 5 beans,pico de gallo,diced cucumber,chorizo,achiote grilled GUACAMOLE SIDE 6 chicken,avocado,blue cheese,chipotle stung ranchero RICE AND BEANS 6 crema15 WARM TORTILLAS 2 ANEJO QUESO SAUCE 6 SHRIMP & AVOCADO Anejo grilled shrimp, gem lettuce, avocado, mango,pickled red onion, pepitas, ID E S S 9 Q T S coconut lime dressing 18 FRIED ICE CREAM 10 TACO SALAD choice of carne asada(marinated skirt steak) [+$2] or achiote marinated chicken with cotija COCONUT FLAN cheese, candied almonds, toasted coconut, chocolate sauce 8 lettuce,grilled onion and pepper rajas,pico de gallo, fire - roasted corn, sour cream, guacamole, refried beans,fried. CRANBERRY LIME PIE flour tortilla bowl with cilantro/lime vinaigrette dressing 14 `pepita graham cracker crust,whipped cream, sugared cranberries 8 _ To any of our Ensaladas add.... - —achiote marinated chicken 5 —Anejo marinated shrimp 7 C H U R R O S AND CHOCOLATE -7 —grilled Carne asada[skirt steak] 7 —grilled blackened salmon 8 " C E D E C � A MADE -; (HOUSE SPECIALS) t. C A R N E A S A D A Mexican style grilled skirt steak, spicy grilled poblano and onion rajas, Mexican rice, refried beans, pico de gallo, Oaxaca jack cheese, sour cream, flour tortillas 28 CHILE R E•L L E NO S Mexican Chihuahua cheese stuffed chile pepper, rojo sauce,vegetarian refried beans, pico de gallo, cilantro-lime rice, sour cream, cotija cheese 18.5 P E S C A D O E N C O R N F L E C A D O corn flake encrusted local cod, fire roasted corn, cilantro-lime rice, house verde sauce, cotija cheese 28 " C L A S S I C P O R K C A R N I T A S crispy verde braised pork, plantain-bacon hash, pineapple pico, Oaxaca jack cheese, avocado, refried beans, corn tortillas 24 P O L L O C O N M O L E chorizo-cauliflower gratinado, poblano mole, grilled corn pico, cotija cheese 26.5 C A M A R O N E S M O J O shrimp,spicy grilled poblano and onions rajas,pineapple,black bean,chipotle garlic mojo,verde rice,warm flour tortillas,lime 26 P E S C A D O A S A D O pan roasted salmon, black bean puree, crispy poblano tamale, spicy tomato braised spinach, cilantro aioli 28 T A B L O N E S braised black bean short rib, creamy butternut squash masa,braised vegetables, chili reduction 29 �Q � V Q � Q (MEXICAN STREET FOOD) T A C O S served with spicy pickled cucumber E N C H I L A D A S w/Mexican rice & refried beans T I N G A three chipotle braised chicken tacos, soft P O B L A N O M O L E ancho-braised chicken local corn tortillas, Oaxaca jack cheese, avocado salsa, or chipotle braised beef with mole poblano pickled red onion, cilantro, cotija cheese 14 sauce, Oaxaca jack cheese, sour cream 16 P O R K C A R N I T A S three slow roasted pork V E R D E slow-roasted pork or ancho braised tacos, soft local corn tortillas, Oaxaca jack cheese, pico chicken with tomatillo verde sauce, Oaxaca jack verde, cilantro aioli, cotija 15 cheese, sour cream 16 C A R N E A S A D A three grilled marinated skirt R O J A chipotle braised beef or cheese and onion steak tacos, soft local corn tortillas, Oaxaca jack cheese, with red chile enchilada sauce, Oaxaca-jack cheese, white onion, cilantro, guacamole, cotija cheese 16 sour cream. 16/14 C O L I F L O R F R I T A three crispy habanero TRES ENCHILADAS one pork verde, cauliflower tacos, soft local corn tortillas, blue cheese one chicken mole and one beef roja enchilada with dressing, onion, cilantro, golden raisins 13 Oaxaca jack cheese, sour cream 23 B A J A three masa fried local cod tacos,warm all H O N G 0 roasted mushrooms, corn, spinach, natural flour tortillas, lime, shredded cabbage, pico de cumin-corn cream, goat cheese, sour cream 16 gallo,cotija cheese, chipotle baja sauce 16 L A N G O S TA ancho-glazed local lobster and fire S A L M O N three blackened salmon tacos, soft local roasted corn with chipotle cream sauce, Oaxaca jack corn tortillas, shredded cabbage, lime, habanero aioli, cheese, sour cream 25 mango-black bean Pico 16 S � ID N S T R E S T A C O S a combination of Anejo favorites... Carne Asada, Carnitas and Tinga 16 GARLIC PINTO BEANS 5 CHOP IZO-CAULIFLOWER GPATINAD08 BURRITOS/C H I M I C H A N GAS CREAMY BUTTERNUT SQUASH MASA 7 CLASSIC BURRITO GUACAMOLE SIDE 6 Mexican rice,pico de gallo, sour cream, pinto beans, RICE AND BEANS 6 large flour tortilla, Oaxaca jack cheese with sauce WARM TORTILLAS 2 verde, roja or mole poblano 15 —Add your choice of grilled achiote marinated A N E J O O U E S O SAUCE 6 chicken, grilled vegetable, grilled carne asada, or slow roasted pulled pork [+2] each D N S � N Q T S CHIPOTLE BEEF CHIMICHANGA fried FRIED ICE CREAM 10 flour tortilla, chipotle braised beef, rajas, Oaxaca jack COCONUT FLAN cheese, fire roasted potatoes, black beans, pico de candied almonds, toasted coconut, chocolate sauce 8 gallo, sour cream, cotija cheese, chipotle negra mole 18 CRANBERRY LIME PIE VERDE CHICKEN C H I M I C H A N G A pepita graham cracker crust, whipped cream, sugared cranberries 8 fried flour tortilla, ancho braised chicken, rajas, Oaxaca jack cheese, Mexican rice, refried beans, pico C H U R R O S AND CHOCOLATE 8 de gallo, sour cream, cotija cheese, tomatillo verde. sauce 16 Before placingYour order please inform your sever of any food allergies in your party.Consuming raw or uncooked meats,poultry,seafood,shellfish or eggs may increase your risk of food-borne illness. l ANEJO MEXICAN BISTRO o OO CQ D � TOO S (STARTERS) S O PQ S (SOUPS) G U A C A M O L E tableside, serves two 13 PORK CHILI V E R D E braised pork, —add applewood smoked bacon 3 potatoes, black bean, corn, tomatillo-green chili broth, sour cream, tortilla hay 8.5/10 " MAIN STREET" CORN grilled corn on the cob, garlic-chili aioli, cotija cheese, grilled lime 7 C H I P O T L E STUNG L O B S T E R BISQUE grilled corn-poblano pico, F R I E D P L A N T A I N S cilantro crema, spicy tortilla hay 9.5/11 chile relish 8 2 AM TOO J � `BOOS (APPETIZERS) F L A U T A S DE P O L L O rolled crispy chicken tacos, bacon, corn, Oaxaca jack cheese, guacamole, onion, cilantro, cotija cheese, cumin-lime aioli, house habanero hot sauce 12 L A N G O S T A T A Q U I T O S local lobster lightly fried in a flour tortilla with chipotle aioli, guacamole, sour cream 16 A N E J O W I N G S your choice of house habanero with bleu cheese dressing or sweet agave mole, almonds and cilantro 12 C O C O N U T C A L A M A R I crispy flash fried calamari and jalapeno peppers, coconut vinaigrette, sriracha hot sauce, pineapple pico, curry salt, toasted coconut 15 C H O R I Z O M U S S E L S Negra Modelo braised PEI mussels, chorizo, onion, cilantro, chipotle baja sauce, grilled torta 13 Q U A H O G S B E L L E N O S jalapeno cornbread&chorizo stuffed quahogs,habanero hot sauce,butter 11 C H O R I Z O F U N D I D O bubbling cheese fondue, warm flour tortillas, house chorizo, pepper and onion rajas 13 —add shrimp [4] C H I C K E N & C H U R R O S Anejo spiced buttermilk fried chicken,chili garlic butter,maple habanero sauce, house churros,pico verde 16 C A M A R O N E S E N S E R A P E applewood smoked bacon wrapped shrimp, tequila butter, guacamole, pineapple pico 16 A N E J O N A C H O S Hand crafted fried corn Q U E S A D I L L A S w/sourcream&pico de gallo tortillas layered with melted Oaxaca jack cheese, —O U E S O Oaxaca jack cheese, fire roasted refried pinto beans, pickled jalapeno, shredded tomato, black bean 11 lettuce, cotija cheese, picante crema, pico de gallo, -add chicken, carnitas [verde braised pork] guacamole 11 or house-made chorizo [4] —carnitas [verde braised pork} 4 —C A M E P O N E S Oaxaca jack cheese,Anejo —grilled carne asada 7 spiced shrimp, avocado, fire roasted tomato, —achiote marinated chicken 4 applewood smoked bacon 17 —house-made Mexican chorizo 4 —S T E A K R A J A S Oaxaca jack cheese, grilled carne asada, pepper and onion rajas 16 EHSQLQD SO7OOSTADQS L A C A S A gem lettuce, avocado, fire roasted corn, cucumber, tomato, red onion, radish, pepitas, Oaxaca jack cheese, green-chili vinaigrette 10.5 C H I C K E N E L C H O P P O chopped gem lettuce, black beans, pico de gallo, diced cucumber, chorizo, achiote grilled chicken, avocado, blue cheese, chipotle stung ranchero crema 15 S H R I M P & AV O C A D O Anejo grilled shrimp, gem lettuce, avocado, mango, pickled red onion, pepitas, coconut lime dressing 18 T O S T A D A S 2 crispy fried corn tortillas layered with choice of ancho braised chicken, pork, beef or Anejo shrimp [+4] with refried beans, pico de gallo, guacamole, lettuce, cotija cheese, fresh squeezed lime, picante crema 14 B U T T E R N U T T O S T A D A refried black beans, mole spiced butternut squash, maple habanero, goat cheese, bacon, pickled red onion, cilantro, radish 14 F R I E D S H R I M P T O S T A D A black bean puree, romaine, habanero aioli, mango black bean pico, radish, cilantro 16 To any of our Ensaladas add.... —achiote marinated chicken 5 —grilled carne asada [skirt steak] 7 —grilled blackened salmon 8 —Anejo marinated shrimp 7 �IKE TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: /L "e: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. MASS. _ - MON._FRI. Item Code C-Critical Item DESCRIPTION OF VIOLATION 1 PLAN OF CORRECTION Date Verified Fo;9: HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name , �!,)I Date Pe of Type of Insoection e Routine l - Address Risk d Servi a inspection Level Retail spection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer a14 Person in Charge(PIC). ime Bed 8 Breakfast Of In: Ot r Inspector a Out: Inu >( r -r-t&/. C) Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)vi Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking Tobacco Violations marked may pose an-imminent health hazard and require immediate corrective Action as determined by the Board of Health. 590.009(E) ❑ 590.009(F) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands CE ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives I ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) l ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling , ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding 14 PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Sir f, 77 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP Lo uL I � 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories c r �( Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations t�� ,ems t � oe-, Critical(C)violations marked must be corrected immediately. (blue&red items) Non-critical(N)violations must be corrected immediately or Corrective Acti eq ed: ❑ No ❑ Yes within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑,Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B=One critical violation and less than 4 non-critical violations 9 or more non-critical violations=F. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must water,sewage back-up,infestation of rodents or insects,lack of be in writing and submitted to the Board of Health at the above address C=2 critical violations and less than ri non-critical.viobons no critical refrigeration,or no PIC or alternate PIC resent. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violations observed,7 to 8npn-critical violations=C. 9 p 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N /C C . .,.y^ _. _:..,- .-..- _^--�.�,�'�..._""-:r' \,/`a.�.-+r�+.a+E-r--T.vs"�",�,-C.r+r'.�.. �;�.T,...�--..:.-�.:..- - gip„.-•�-N' ..:--,-�.ie...:..�+.wr . "'-i'-w...� Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions J7 Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) 'Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 7-202.11 Restriction-Presence and Use* 3-302.15 Washing Fruits and Vegetables , 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* , 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 1590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated orContaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 -• Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Waterfront,an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water*. 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg diva!//l1001 590.006(B) . Water Meets Standards in 310 CMR 22.0*` 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan , Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* • Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater Sources* . Ratites-165°F 15 sec* ing,mobile food,temporary and residential Game and Wild Mushrooms Approved By 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under ' 2-301.11 Clean Condition-Hands and Arms* P Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* i 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3 401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating, g g 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 5 Receiving/Condition g,Drinking or Using Tobacco* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) * 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodbore 3-101.11 Food Safe and Unadulterated 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402. Records,Creation and Retention* P Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied witth Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 1 Hand Drying Provision 3-502.11 Specialized Processing Methods* 30. Special Requirements 009 0. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Fomtback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. MEXICAN BISTPO NO 0 CA 0 1111V ISTAPTEPS) ( 0 1P A q,) I s o u P s) G U A C A M 0 L E tableside,serves two 18 PORK CHILI V E R D E braised pork, —add applewood smoked bacon 8 potatoes,black bean,corn,tornatillo-green chili broth,sour cream,tortilla hay 8.5/10 "MAIN STREET" CORN grilledcomon the cob,garlic-chili aioli,cotija cheese,grilled lime 7 CHIPOTLE STUNG LOBSTER B I S 0 U E grilled corn-pohlano pico, F R I E D P L A N T A I N S cilantro crema,spicy tortilla hay 9.5/11 chile relish 8 A N ' (0,J O TO S (A P P I-T I z r=A s i F L A U T A S DE P 0 L L 0 rolled crispy chicken tacos,bacon,corn,Oaxaca jack cheese,guacamole, onion, cilantro,cotija cheese,cumin-lime aioli,house habanero hot sauce 12 L A N G 0 S T A T A 0 U I T 0 S local lobster lightly fried in a flour tortilla with chipotle aioli, guacamole,sour cream 16 A f4 E J 0 W I N G S* your choice of house habahero,with bleu cheese dressing or sweet agave mole, almonds and cilantro 12 C 0 C 0 N U T C A L A M A R I crispy flash fried calamari and jalapefio peppers,coconut vinaigrette, sriracha hot sauce,pineapple pico,curry salt,toasted coconut 15 C H 0 R I Z 0 M U S S E L S Negra Modelo braised PEI.mussels,chorizo,onion,cdantro, chipotle baja sauce,grilled torta 13 0 U A H 0 G S R E L L E N 0 S jalapefio combread&chorizo,stuffed quahogs,habanero hot sauce,butter 11 C H 0 R I Z 0 F U N D I D 0 bubbling cheese fondue,warm flour tortillas,house chorizo,pepper and onion rajas 13 —add shrimp[4] CHICKEN 8. CHUPROS hfie o spiced butterrnilkfiied chicken,chili garlic butter,maple habanero sauce, house chun-os pico verde 16 CAMAPONES EN SERAPE applewood smoked bacon wrapped shrinip,tequila butter, guacamole,pineapple pico 16 A F4 E J 0 N A C H 0 S Hand crafted fried corn QUESAIDILLAS W sour cream&pico degallo tortillas layered with melted Oaxaca jack cheese, —0 U E S 0 Oaxaca jack cheese,'fire roasted refried pinto beans,pickled jalapefio,shredded tomato,black bean 11 lettuce,cotija cheese,picante crema,pico de gallo, -add chicken,carnitas[verd'e!braised pork] guacamole 11 or house-.made chorizo[4], —camitas(verde braised pork) 4 C A M E R 0 N E S Oaxaca jack cheese,Afiejo —grilled came asada 7 spiced shrimp,avocado,fire roasted tomato, —achiote marinated chicken 4 applewood smoked bacon 17 —house-made Mexican chorizo 4 STEAK RAJAS'Oaxaca jack cheese, grilled carne asada,pepper and onion rajas 16 9 H SA LA DA VTO S TA DA S L A C A S A gem lettuce,avocado,fire roasted corn,cucumber,tomato,red pnion,radish,pepitas, Oaxaca jack cheese,green-chili vinaigrette 10.5 C H I C K E N E L C H 0 P P 0 chopped gem lettuce,black beans,pico de gallo,diced cucumber, chorizo,achiote grilled chicken,avocado,blue cheese,chipotle stung ranchero crema 15. S H R I M P & A V 0 C A D 0 Afiejo grilled shrimp,gem lettuce,avocado,mango,pickled red onion, pepitas,coconut lime dressing 18 T 0 S T A D A S 2 crispy fried corn tortillas layered I with choice of ancho braised chicken,pork,beef or Afiejo shrimp[+4]with refried beans,pico de gallo,guacarnole,lettuce,cotija cheese,fresh squeezed lime,picante crema.14 B U T T E R N U T T 0 S T A D A refried black.beans,spiced butternut tternut squash,maple habanero,Vat cheese,bacon,pickled red onion,cilantro,radish 14 F R I E D S H R I M P T 0 S T A D A black bean puree,romaine,habaner o-aioli,mango black bean pico, radish,cilantro,16 To any of our.Ensaladas add.... —achiote marinated chicken 5 —grilled came asada[skirt steak] 7 —grilled blackened salmon 8 —Afiejo marinated shrimp 7 9 9 P 1-5-k C 11 A\ L II 0 A D P' S IHOUsr. SPECIALS) C A P N E A S A D A Mexican style grilled skirt steak,spicy grilled poblano and onion rajas, Mexican rice,refried beans,Pico de gallo,Oaxaca jack cheese,sour cream,flour tortillas 28 CHILE P E L L E NO S Mexican Chihuahua ta cheese stuffed chile pepper,rojo sauce,vegetarian refried beans,Pico de gallo,cilantro-lime rice,sour cream,cotija cheese 18.6 P E S C A D 0 E N C 0 R N F L E C A D 0 corn flake encrusted local cod,fire roasted corn, cilantro-firne rice,house verde sauce,cotija cheese 28 C L A S S I C P 0 R K C A P N I TA S crispy verde braised pork,plantain-bacon hash, Pineapple Pico,Oaxaca jack cheese,avocado,refried beans,corn tortillas 24 P 0 L L 0 C 0 N M 0 L E* chorizo-cauliflower gratinado,poblano mole,grilled corn Pico,cotija cheese 26.5 C A M A R 0 N E S M 0 J 0 shrimp,spicy grilled poblano and onions rajas,pineapple,black bean,chipotle garlic rnojo, verde rice,warns flour tortillas,lime 26 P E S C A D 0 A S A D 0 pan roasted salmon,black bean puree,crispy poblano tamale,spicy tomato braised spinach,cilantro aiali 28 T A B L 0 N E S, braised black bean short rib,creamy butternut squash masa,braised vegetables,chili reduction 29 TA(9 U R R 0 A (MEXICAN STREET FOOD) T A C 0 S served with spicy pickled cucumber r. N C H I L A D A S w/Mexican rice&refried beans T I N G A three chipotle braised chicken tacos,soft P 0 B L A N 0 M 0 L E* ancho-braised chicken local corn tortillas,Oaxaca jack cheese,avocado salsa, or chipotle braised beef with mole poblano pickled red onion,cilantro,cotija cheese 14 sauce,Oaxaca jack cheese,sour cream,16 P 0 R K C A R N I T A S three slow roasted pork V E P D E slow-roasted pork or ancho braised tacos,soft local corn tortillas,Oaxaca jack cheese,Pico chicken with tornatillo verde sauce,Oaxaca jack verde,cilantro aJoli,cotija 15 cheese,sour cream 16 C A R N E A S A.D A three grilled marinated skirt POJA chipotle braised beef or cheese and onion steak tacos,soft local corn tortillas,Oaxaca jack cheese, with red chile enchilada sauce,Oaxaca jack cheese, white onion,cilantro,guacamole,cotija cheese 16 sour cream 16/14, C 0 L I F L 0 R F R I T A three crispy habanero T R E S ENCHILADA.S* one pork verde, . cauliflower tacos,soft local corn tortillas,blue cheese one chicken mole and one beef roja enchilada with dressing,onion,cilantro,golden raisins 13 Oaxaca-iack cheese,sour cream 23 B A J A three masa fried local cod tacos,warm all, 14 6 N G 6.roasted mushrooms,corn,spinach, natural flour tortillas,lime,shredded cabbage,Pico de M cream,goat cheese,sour.cream 16 gallo,cotija cheese,chipotle baja sauce 16 L A N G 0 S T A ancho-glazed local lobster and fire SALMON three blackened salmon tacos,soft local roasted corn with chipotle cream sauce,Oaxaca jack corn tortillas,shredded cabbage,lime,habanerb aioli, cheese,sour cream 25 mango-black bean Pico 16 T P E§ T A C 0 S a combination of Afiejo favorites.-.. S � ID F= S Carn6 Asada,Carnitas and Tinga 16 GARLIC PINTO BEANS 5 BU PRITOWCH I M ICHANGAS CHOP IZO-CAU Ll FLOWE P GRATINAD08 CREAMY BUTTERNUT SQUASH MASA 7 CLASSIC BURRITO* GUACAMOLE SIDE 6 Mexican rice,Pico de gallo,sour cream,pinto beans, RICE AND BEANS 6 large flour tortilla,Oaxaca jack cheese with sauce verde,roja or mole poblano 15 WARM TORTILLAS 2 —Add your choice of grilled achiote marinated AREJO O U E S O SAUCE 6. chicken,grilled vegetable,grilled came asada,or slow roasted pulled pork[+2]each CHIPOTLE BEEF CHIMICHANGA* FRIED ICE CREAM 10 friedflour tortilla,chipotle braised beef,rajas,Oaxaca- jack cheese,fire roasted potatoes,black beans,Pico de COCONUT FLAN* gallo,sour cream,cotija cheese,chipotle negra mole 18 candied almonds,toasted coconut chocolate sauce 8 VERDE CHICKEN CHIMICHANGA CRANBERRY LIME PIE fried flour tortilla,ancho braised chicken,rajas,Oax- pepita graham cracker crust,whipped cream, aca-jack cheese,Mexican rice,refried beans,Pico de sugared cranberries 8 gallo,sour cream,cotija cheese,tornatillo,verde sauce 16 C H U R R O S AND CHOCOLATE 8 Before placing your order please inform your sever of any food allergies in your party.Consuming raw or. uncooked meats,poultry,seafood,shellfish or eggs may increase your risk of food-borne illness. *DISH CONTAINS NUTS _ � 1 OSOCADIT®f (STARTERS) TAQUEROA IMEXICAN STREET FOOD) GUACAMOLE tableside,serves two ill T A C O S servers with spicy pickled cucumber —add applewood smoked baron 8 MAIN STREET' CORN grilled torn on the cob T I N G A threeaxe chipotle ckbraisedce chicken woos soft local garlic-chill,Moll,cot a cheese grilled tittle 7 red tortillas Oaxaca-jack cheese,avocado salsa,pickled kn Cf �" red at'rian,cilantro,eat[ia cheese lb FRIED PLAN TA INS cilantro cnana,slthy chile relish 8 PORK C A R N I T A S three slow roasted pork tacos,soft S O PA S i S O U P S) local corn tortillas,owuica jack cheese,pfco verde,cilantro aioll,cotija 1.5 P O R K C H I L I V E R D E braised pork,potatoes,blank bean,corn,tomatillo-green chili broth,sour cream,tortilla C A R N E A S A DA three grilled marinated skirt steak tacos, hay 8.5/10 soft local corn tortillas,Oaxaca jack cheese.,white onion, cilantro,guacamole,cotija cheese 16 CHIPOTL6 STUNG LOBSTER BISOUE grilled corn-poblano Pico,tortilla hay 9.5/11 C O L I F L O R F R IT A three(A spy habanero cauliflower ANTOJOTOS (APPETIZERS) it tacont soft local corn ro,goldenraisins jtortr811as,bluecheesedressing,anion, A N E J O NACHOS }land crafted fried corn tortillas B A J A three mesa fried local cad tacos,warm all natural beans,pickled jalapeno,shredded lettuce,cotija chhees layered with melted Oaxaca jack cheese,refried pinto flour tortillas,lime,shredded cabbage,pieo de gallo,cotija picante creme,pfco de gallo,guacamole 11 cheese,chipode bgia sauce 16 —carnitas[verde braised porki 4 S A L M b N three blackened salmon tacos,soft local corn —grilled carve asada 7 tortillas,shredded cabbagge�,lime,habanero aioli, —achiote marinated chicken 4 mango-black bean pfco 16 —house-made Mexican chorizo 4 TRES TACOS a combination of Anejo favorites... O U E S A D I L L A S w/sour cream,and pieo de gallo Carne Asada,Carnitas and Tinge 16 —O U E S O Oaxaca-jack cheese,fire roasted tomatoes, black bean 11 -add chicken,pork,or chorizo 141 B U R R I T O S/C H I M I C H A N G A S —C A M A R O N E S Oaxaca jack cheese,Afiejo spiced shrimp,avocado,fire roasted tomato,applewood smoked C L A S S I C B V R R I T O Mexican rice,pieo de gallo, bacon 17 sour cream,pinto beans,flour tortilla,Oaxaca jack — S T E A K R A J A S Oaxaca-jack cheese,grilled came cheese with sauce verde,roja or mole poblano 18 asada,pepper and onion rajas 16 *Add grilled achiote marinated chicken, led vegetable, F L A U T A S DE P O L L O rolled crispy chicken grilled carne asada,or slow roasted pullevpork(+2;1 tacos,bacon,corn,Oaxaca jack cheese,guacamole, C H I P O T L E BEEF.CHIMICHANGA .fried flour onion,cilantro,cotija cheese,cumin-lime aioli, tortilla,chi otle braised beef,rajas,Oaxaca jack cheese, house habanero hot sauce 12 fire roasted potatoes black beans,pfco de gallo,sour cream, L A N G O S T A T A O U I T O S local lobster lightly cotija cheese,chipot{e negra mole.18 fried in a flour tortilla with chipotle aioli,guacamole, V E R D E CHICKEN C H I M I C H A N G A fried flour sour cream 16 tortilla,ancho braised chicken,rajas,Oaxaca-jack cheese, A N E J O WINGS* your choice of house habanero Mexican rice,refried beans,pieo de gallo,sour cream,cotija with bleu cheese dressing or sweet agave mole,almonds cheese,tomatillo verde sauce 16 and cilantro 12 C O C O N U T .C A L A M A R I crispy flash fried calamari E N.0 H I L A D A S w/Mexican rice&refried beans and jalapeno peppers with coconut vinaigrette,sriracha P O B L A N O M O L E* ancho-braised chicken or chipotle hot sauce,pineapple pfco,curry salt,toasted coconut 15 braised beef with,mole poblano sauce,Oaxaca jack cheese, C H O R t Z O MUSSELS Negra Modelo braised PEI sour cream 16: mussels,chorizo,onion,cilantro,chipotle baja sauce, grilled torta 18 V E R D E slow-roasted pork or ancho braised chicken with C H O R I Z O F U N D I D O bubbling cheese fondue; tomatillo verde sauce,Oaxaca jack cheese,sour cream 16 warm flour tortillas,house chorizo,pepper and onion R O J A chipotle.braised beef or cheese and onion with rajas 18 —add shrimp[+41 red chile enchilada sauce,Oaxaca-jack cheese,sour cream O U A H O G S R E L L E N O S jalapeno cornbread& 16/14 chorizo stuffed quahogs,habanero hot sauce,butter 11 TRES ENCHILADAS* One pork verde,one chicken C H I C K E N & C H U R R 0 S Anejo spiced buttermilk mole and one beef roja enchilada with Oaxaca jack cheese, _ fried chickeni chili garlic butter,maple habanero sauce,house sour cream 28 churros,pfco verde 16 H O N G O roasted mushrooms,corn,spinach,cumin-corn . C A M A R O N E S EN SERAPE applewood smoked cream,goat cheese,sour cream 16. bacon wrapped shrimp,tequila butter,guacamole, pineapple pfco 16 L A N G O S T A ancho glazed local lobster and fire roasted corn with chipotle cream sauce,Oaxaca:jack cheese, LENSALADAS sour cream 25 L A C A S A gem lettuce,avocado,fire roasted corn cucumber,tomato,red onion,radish,pepitas,Oaxaca jack S O®�S cheese,green-chili vinaigrette 10.5 CHICKEN EL CHOPPO chopped gem lettuce,black GARLIC PINTO BEANS 5 beans,pfco de$allo,diced cucumber,chorizo,achiote grilled GUACAMOLE SIDE 6 chicken,avocado,blue cheese,chipode stung ranchero RICE AND BEANS 6 cremal5 WARM TORTILLAS 2 ANEJO.OUESO SAUCE 6 SHRIMP & AVOCADO Afiejo ggmelled shrimp, gem lettuce,avocado,mango,pickled red onion,pepitas, p(E S S 9;R T S coconut lime dressing 18 FRIED ICE CREAM 10 TACO SALAD choice of came asada(marinated skirt steak)[+$2]or achiote marinated chicken with cotija COCONUT FLAN* cheese,lettuce,grilled onion and pepper rajas,pfco de candied almonds,toasted coconut,chocolate sauce 8 g�lo'fire roasted corn,sour cream,guacamole,refried beans,fried flour tortilla bowl with cilantro/lime CRANBERRY LIME PIE vinaigrette dressing 14 pepita graham cracker crust,whipped cream,sugared ' cranberries 8 To any of our Ensaladas add- -achiote marinated chicken 5—Afiejo marinated shrimp 7 C H U R R OS AND CHOCOLATE 7 —grilled carve asada[skirt steak] 7 —grilled blackened salmon 8 U O R !I A S (SANDWICHES) N U O S TA DA S P U 6 R C O TO R T A bruised pulled pork,fresh lime,avocado,cilnolxo nrayo,local reerm onion ott fres�i baked torta bread served with garlic pinto beams and hotter pickle I0 A W O 0 A D A T 0 R T A chipotie-tomato braised beef torta,Uaxaca jack cheese,onion,cilantro, Gutliillo chili Broth dip 12 P O L h O T O R T A grilled Anejo spiced chicken breast,fresh greens,heirloom tomato,bacon, gvacaniole ani chipotie Moll on fresh baked toria bread served w/garlic pinto be-ins&house pickle 12 TO S TA D A S crispy fried corn tortilla layered with choice of ancho braised chicken,pork beef or Anejo shrimp l r4l with refried beans,pico de gallo,avocado,lettuce,coUja cheese,fresh squeezed lime,picante crema 11 BUTTERNUT TO S TA D A refried black beans,spiced butternut squash,maple habanero, goat cheese,bacon,pickled red onion,cilantro,radish 14 F R I E D S Ft R I M P T O S T A D A black bean puree,romaine,habanero mayonesa,mango black bean pico,radish,cilantro 16 Before placing your order please inform your sever of any food allergies in your party. Consuming raw or uncooked meats,poultry,seafood,shellfish or eggs may increase your risk of food-borne illness. *DISH CONTAINS NUTS 1 part friends . . . 2 parts fun . . always fresh anejomexicanbistro.com yip AN JO MEXICAN BISTPO I" 11 It D A 01 (DRINKS) !9DIP/M3 V I00((,4ADIIT1'M) ISOUPS & STARTERS) LA R O S A EIjimadorblanco,tequila,fresh raspberries,len�ionjuice,organic agave nectar GUACAMOLE tableside,serves two 13 topped with cava sparkling wine 11.5 —add applewood smoked bacon 3 "MAIN STREET" CORN grilledcornon SAMMY'$ BLOODY MARY 8.5 the cob,garlic-chili aioli,cotija cheese,grilled lime 7 C I T R U S M 0 J I T 0 Bacardi Limon,muddled FRIED PLANTAINS cilantro crema,spicy lemon,lime,orange&mint,organic agave nectar, chile relish 8 splash of soda 9.5 P 0 R K C H I L I V E P D E braised pork�potatoes, D O M I N G O P A L O M A Camarena silver black bean,corn,tomatillo-green chili-broth,sour tequila,St.Germain,fresh squeezed grapefruit, cream,tortilla hay 8.5/10 cava 12 CHIPOTLE STUNG LOBSTER BISQUE A N TOJ II TO 9 (APPETIZERS) grilled corn-poblano pico,tortilla hay 9.5/11 li F L A U T A S DE PO L LO rolled crispy chicken tacos,bacon,corn,Oaxaca jack cheese,guacamole, onion, cilantro,cotija cheese,cumin-lime aioli,house habanero hot sauce 12 L A N G 0 S T A T A 0 U I T 0 S local lobster lightly fried in a flour tortilla with chipotle aioli, guacamole,sour cream 16 A F4 E J 0 W I N G S* your choice of house habaftero with bleu cheese dressing or sweet agave mole, almonds and cilantro 12 C 0 C 0 N U T C A L A M A A I crispy flash fried calamari and alapefio peppers,coconut vinaigrette, sriracha hot sauce,pineapple pico,curry salt,toasted coconut U C H 0 P I Z 0 M U S S E L S Negra Modelo braised PEI mussels,chorizo,onion,cilantro, chipotle baja sauce,grilled torta 13 0 U A H 0 G S R E L L E N 0 S jalapefio combread*chorizo stuffed quahogs,habanero hot sauce,butter U C H I C K E N 8. C H U P R 0 S Afiejo spiced buttern-&k fried chicken,chili garlic butter,maple habanero sauce, house churros,pico verde 16 - C A M A R 0 N E S E N S.E R A P E appiewood smoked bacon wrapped shrimp,tequila butter,guacamole, pineapple pico 16 C H 0 R I Z 0 F U N D I D 0 bubbling cheese fondue,warm flour tortillas,house chorizo,pepper and onion rajas 13 —add shrimp[41 A R E J 0 N A C H 0 S Hand crafted fried corn 0 U E SA DI L L A S w/sour arum&pico degalio tortillas layered with melted Oaxaca-jack cheese, —0 U E S 0 Oaxaca jack cheese,fire roasted reftied pinto beans,pickledjalapefio,shredded tomato,black bean 11 lettuce,cotija cheese,picante crema,pico de gallo, -add chicken,carnitas[verde braised pork] guacamole 11 or house-made chonizo[4] —carnitas(verde braised pork) 4 —C A M E R 0 N E S Oaxaca jack cheese,Afiejo —grilled carne asada 7 spiced shrimp,avocado,fire roasted tomato, —achiote marinated chicken 4 applewood smoked bacon 17 —house-made Mexican chorizo 4 —STEAK R A J AS Oaxaca;jack cheese, grilled came asada,pepper and onion rajas 16 L A C A S A gem lettuce,avocado,fire-roasted corn,cucumber,tomato,red onion,radish,pepitas, Oaxaca jack cheese,green-chili vinaigrette 10.5 C H I C K E N E L C H 0 P P 0 chopped gem lettuce,black beans,pico de gallo,diced cucumber, u chorizo,achiote grilled chicken,avocado,blue cheese,chipotle stung ranchero crema 15 SHRIMP & AVOCADO Afiejo grilled shrimp,gem lettuce,avocado,mango,pickled red onion, pepitas,coconut lime dressing 18 T O S T A D A S 2 crispy fried corn tortillas layered with choice of ancho braised chicken,pork,beef or with shrimp[+4]wi refried beans,pico de gallo,guacamole,lettuce,cotija cheese,fresh squeezed lime,picante crema 14 B U T T E P N U T T 0 S T A D A refried black beans,spiced butternut squash,maple habanero,goat cheese,bacon,pickled red onion,cilantro,radish 14 F R I E D S H R I M P T 0 S T A D A black bean puree,romaine,habanero aioli,mango black bean pico, radish,cilantro,16 To any of our Ensaladas add.... —achiotc marinated chicken 5 —grilled came asada[skirt steak] 7 —grilled blackened salmon 8 —Aiiejo marinated shrimp 7 ID, G.X 11 A R., 11 [0A I R: �13 11311UNCH SPECIALS) C H I C K G N & WA F F L E S Aflejogiced buttermilk ffied chicken thigh,jalapeno corn bread waff le,habanero spiked maple syrup,onion,cilantro,radish 18 F R E N C H T 0 A S T custard clipped French toast,banana caramel compote,Mexican cinnamon, whipped cream 13 C H 0 R I Z 0 H A S H A N D E G G S house made chorizo,potatoes,onions,peppers,corn,black beans with two eggs over easy,warm flour tortillas,chipotle hollandaise 13 AVOCADO AND OAXACA CHEESE 0 MEL E TT E fluff�,3e�gomelettevArh diced avocado, Oaxaca cheese pico de gallo,picante crema Served sliced alapenoi coqja_.ervedwithAfiqJo potatoes verde 13 applewood smoked bacon +8 or iobster H U E V O S A AN C HER 0 S 2 eggs served over easy on crispy corn tortillas with refried beans, Mexican rice,ranchero salsa,avocado,pico de gallo,shcedjalapeno,cotija 13 —Add applewood smoked bacon+3 or chorizo+4 B A E A K F A S T TO R T A [S A N D W I C H]traditional torta bread, scrambled eggs, applewood smoked bacon,Chihuahua cheese,guacamole,chipotle aJoli,Afiejo potatoes verde 12 E G G S B E N E D I C T A F4 E J 0 house-made corn bread topped with braised pulled pork, poached eggs,chipotle hollandaise.Served with.Ahejo potatoes verde 15 BREAKFAST B U R R I T O warm soft flour tortilla stuffed with scrambled eggs,jack cheese, Afteio potatoes verde,black beans,and smothered in roja,verde sauce,pico de gallo,sour cream, cotija cheese 11 — Add applewood smoked bacon or house made chonzo+3 TAQ U S, R � A (MPXICAN STREET FOOD) T A C 0 S served with spicy pickled cucumber E N C H.I L A D A S w/Mexican rice&refried beans T I N G A three chipotle braised chicken tacos,soft P 0 B L A N 0 M 0 L E* ancho-braised chicken local corn tortillas,Oaxaca jack cheese,avocado salsa, or chipotle braised beef with mole poblano, pickled red onion,cilantro,cotija cheese 14 sauce,Oaxaca jack cheese,sour cream 16 P 0 R K C A R N I T A S three slow roasted pork tacos, V E R D E slow-roasted pork or ancho,braised soft local corn tortillas,Oaxaca jack cheese,pico verde, chicken with tornatil.10 verde sauce,Oaxaca jack cilantro,aioli,cotija 15 cheese,sour cream 16 C A R N E A S A D A three grilled marinated skirt A 0 J A chipotle braised beef or cheese and onion steak tacos,soft local corn tortillas,Oaxaca jack cheese, with red chile enchilada sauce,Oaxaca jack cheese, white onion,cilantro,guacamole,cotija cheese 15 sour cream 16/14 C 0 L I F L 0 R F R I T A three crispy habanero T R E.S ENCHILADAS* One pork verde, cauliflower tacos,soft local corn tortillas,blue cheese one chicken mole and one beef roja enchilada with dressing,onion,cilantro,golden raisins 15 Oaxaca jack cheese,sour cream 23 B A J A three masa fried local cod tacos,warm all H 0 N G 0 roasted mushrooms,corn,spinach, natural flour tortillas,lime,shredded cabbage, pico de cumin-corn cream,goat cheese,sour cream 16 gallo,cotija cheese,chipotle baja sauce 16 L.A N G 0 S T A ancho-glazed local lobster and I fire S A L M 6 N three blackened salmon tacos,soft local roasted corn with chipotle cream sauce,Oaxaca- Jack corn tortillas,shredded cabbage,lime,habanero aioIL cheese,sour cream 25 mango-black bean pico,16 TRES TACOS a combination of Afiejo favorites... u DIE % Carn6 Asada,Carnitas and Tinga 16 EGGS ANY STYLE 4 BURRITOS/CHIMICHANGAS AREJO POTATOES VERDE 4 CLASSIC BURRITO* APPLEWOOD SMOKED BACON 4 LOCAL TORTILLAS 2.50 Mexican rice,pico de gallo,sour cream,pinto beans, FRESH FRUIT 4 large flour tortilla,Oaxaca jack cheese with sauce verde,roja or mole poblano 15—Add your choice of GARLIC PINTO B E A N S grilled achiote marinated chicken,grilled vegetable,grilled came asada,or slow roasted pulled pork[+21 each CHIPOTLE BEEF CHIMICHANGA* fried DE SISIR RTS flour tortilla,chipotle braised beef,rajas,Oaxaca jack FRIED ICE CREAM 10 cheese,fire roasted potatoes,black beans,pico de gallo, COCONUT FLAN* sour cream,cotija cheese,chipotle negra mole 18 candied almonds,toasted coconut,chocolate sauce 8 CRANBERRY LIME PIP VERDE CHICKEN CHIMICHANGA pepita.graham cracker crust,whipped cream,sugared fried flour tortilla,ancho braised chicken,rajas,Oaxaca- cranberries 8 jack cheese,Mexican rice,refried beans,pico de gallo, sour cream,cotija cheese,tomatUlo verde sauce 16 C H U R R O S AND CHOCOLATE 8 Before placing your order please inform your sever of any food allergies in your party.Consuming raw or uncooked meats,poultry,seafood,shellfish or eggs may increase your risk of food-borne illness. *DISH CONTAINS NUTS F IHE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: �D Date:G � "�.. �ge: of .� �y OFFICE HOURS P _, PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSrABLE. '- 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M6�9. .0� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item P EASE PRINT CLEARLY 508-862-0644 "" � FOOD ESTABLISHMENT INSPECTION REPORT i Name Date f� IL[Re of TVne of Inspection " p Routine MA 41<QJ dl- I I Address Risk ood Service Re-inspection Level Previous Inspection AIM Telephone ✓L `' Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary t `ffr rss` aLz Caterer General Complaint son in Charge(PIC) r" Time Bed&Breakfast 1 G" In: Other ector Out: iolation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. ions Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ - tions marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ o n as determined by the Board of Health. Allergen Awareness 590,009(G) ❑ On OD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities s,=•EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals r FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations --� Critical(C)violations marked must be corrected immediately. (blue&red items) `Dr1loo Corrective Action Required: El No ❑ YesNon-critical(N)violations must be corrected immediately or Overall Rating � within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4non-critical violations regardless of the number of critical;results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to a non-critical violations. If 1 critical refrigeration. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. Signature Print:Si g 30.Other PATE OF RE-INSPECTION: Inspector'sC� 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ignature P t: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen y N (lliii 0 J Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) �a FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-]03.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* Separation-Storage** - 3-302.11(A) Food Protection* P 8 20 Time as a Public Health Control j 590.003(F) Responsibility of A Food Employee or An- 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* Tim e me as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q ' Contamination from the Consumer 'r 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR �,... 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP;*,. 590.003E Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated 73 Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices k 4"' FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* #; 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food ,: 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations * .r 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served it iu Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* '. 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption c 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or t Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef-eve 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Ratites-165°F 15 sec* Sources* Proper,Adequate Handwashing 10 ing'mobile food,temporaryand residential Game and Wild Mushrooms Approved By 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b)All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C), Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3 402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* - 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Town of Barnstable Inspectional Services Public Health Division �. Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 October 27, 2020 Mr. James Suprenanat D/B/A Aneho 599 Main Street Hyannis, Ma 02601 Certified Mail # 7015 1730 0001 4988 1807 NOTICE TO ABATE VIOLATIONS OF SECTION 353-2,TOWN OF BARNSTABLE CODE. The dumpsters located at 450 South Street, Hyannis, which are for the restaurant Aneho, located at 599 Main Street, Hyannis were inspected on October 27, 2020 by Marybeth McKenzie, RS, Health Inspector for the Town of Barnstable, because of a complaint. The following violation of Section 353-2 of the Town of Barnstable Code was observed: • The dumpster for Aneho, located at 450 South Street, Hyannis, had the lid to the dumpster open and garbage was located inside the dumpster. You are ordered to comply with this Code by: Storing garbage correctly and having tight fitting lids that remain closed, even after each use, on the dumpster. You are directed to correct Town of Barnstable code violation listed above within seven (7) days of your receipt of this notice. You may request a hearing before the Board of Health if written petition requesting same is received within ten (10) days after the date the order is served. Non-compliance will result in a fine of $100.00 per violation. Each day's failure to comply with an order shall constitute a separate violation. Please be advised that failure to comply with an order will result in a fine of$100.00. Each day's failure to comply with an order shall constitute a separate violation. PER ORDER OF THE BOARD OF HEALTH Thomas McKean, RS, CHO Health Agent Qdrive, Order letters, 599 Main St.,Dumpster Violation 10/27/20 of Tom , TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page:. . of y OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNWAB�e' 200 MAIN STREET 3:30-4:30 P.M. MASS. MON.-FRI. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �639• �� HYANNIS,MA 02601 - 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY FOOD ESTABLISHMENT INSPECTION REPORT Name Dat e of Type of Inspection �t p Routine �,- Address Risk Food Servi Re-inspection 04; Level Previous Inspection Telephone 7 _ Residential Kitchen Date:Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illne Caterer neral Complaint Person in Charge(PIC) Time Bed&Breakfast In: Other�'rr, Inspector - Out: �wv/u� tJ5 Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective �/ TVV tow 1,wyw VP Action as determined by the Board of Health. 590.009(E) ❑590.009(F) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives 4. ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE` TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved'Source ❑ 16.Cooking Temperatures r ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling Ab ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control " ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY �O ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) qlo_,�Non-critical(N)violations must be corrected immediately or Corrective Action Required: ❑ No ❑ Yes within 90 days as determined by the Board of Health. Overall Rating ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N' Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations. If no critical violations observed, 25.Equipment and Utensils FC-4 590.005 c• 9 or more non-critical violations=F. ( )( ) cited in this report may result in suspension or revocation of the food 6=One critical violation and less than 4non-critical violations 26.Water,Plumbing and Waste (F6-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if no hot 27.Physical Facility (F6-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must water,sewage back-up,infestation of rodents or insects,lack of C=2 critical violations and less than 4 non-critical. If no critical 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 non-critical violations=C. refrigeration,or no PIC or alternate PIC present. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector' Signature Print: 31.Dumpster screened from public view SC ` `} '._ ZD Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen o Y N „"` -s.-:_.:.-� +..-.,,-�lti-..+sa.-+.s..,earr. r"�:.w""`ht �"`°«eb.C�.'L€:.,"��"yS"y;,+.�..+.-rf•+^�r."�'_.""""'+:+"'.,,,;,,y;4�^c`•:-.�"�'t�..:o�v -' .Fri,=.++..,.•�:�:,.r...r^?r+...-..r..C.c+�•> .-.r�• ;--a�+.:_..�.-.-.-�-9--.�, - - Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous Identifying Information-Original Containers Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each * 590.004(F) 2 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At of Above 130°F* Applicants* 3-302.11(A) Food Protection*on* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer 7-204.11 Sanitizers,Criteria-Chemicals* 3-306.14(A)(B)Returned Food and Reservice of Food* REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Splouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp., H. CONSUMER ADVISORY $g P•,P 16 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 590.006 B Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* ( ) Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130*F 121 min Eggs* 4-702.11 Frequency r f ces Sanitization i of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- ♦ Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 Game and Wild Mushrooms Approved By (C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F*, foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All,Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 .-iseating for Hot Holding practices should be debited under#29-Special 2 401.11 Eating, Requirements. 5 Receiving/Condition g,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B)'-'t Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) * 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated 3 403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41*F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3�02.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-204.11 Location i Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Accessibility, P Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �F THE row TOWN OF BARNSTABLE HEALTH INSPECT°R,s Establishment Name: Date: Page: of c OFFICE HOURS TH BARNSrABLE. = PUBLIC 2 0 MAIN LSTREEET 3:30-4:30 P.M. DIVISION : 0- :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI.862 4644 No Reference R-Red Item PLEASE PRINT CLEARLY �p 508 'fDN1 FOOD ESTABLISHMENT INSPECTION REPORT L Name Date Tvoe of Tyne of Inspection O s Ro Address Risk od Service inspection Level Previous ion , Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint HACCP Time Bed&Breakfast Person in Charge(PIC) Other In: Oth ` Inspector Out: ' c Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands 45l Lie", ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for H P ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories "► 1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No '❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items ® Embargo ❑ Emergency Closure Voluntary Disposal C] Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. B=One critical violation and less than 4npn-critical violations re 9 25.Equipment and Utensils , (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation t F is scored automatically o la hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. . f critical water,sewage bade-up,infestation of rodents or insects.,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 violation,4 to 8npn-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view . Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P 's S' oature nt: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* g Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH- 3-302.11(A)(2) Raw Animal Foods Separated from Each 590.004(F) 7-102.11 Common Name-Working Containers 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130°F* 3-302.11(A) Food Protection*tion* 7-202.7-201.11 Separation-Storage 11 Restriction-Presence and Use* 20 Time as a Public Health Control 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Requirements Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* 590.003(G) Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* . TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 - Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.]1 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Battled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E7/cme uuzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency or Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,LUjectcd Meats 155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- * Ratites-165°F 15 sec* in mobile food,tern or and residential Sources g, P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3 403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.18 Shellstock Identification g r5. Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* Management and Personnel FC-2 .003 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* Temperature Ingredients to 41*F/45°F Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* 71 S:590Formback6-2doc *Denotes.critical item in the federal 1999 Food Code or 105 CMR 590.00 *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. `OF.NE rq� TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of OFFICE HOURS BARNSI'ABLE. ` PUBLIC 2 0 MAIN STREET 3:30-s:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. MASS �. HYANNIS, MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �p +a3q• 508-862 4644 rFON1A�� FOOD ESTABLISHMENT INSPECTION REPORT Name Date ey Type o Type of Inspection Routine Address Risk <16od Service e-inspec ion Leve ection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint - Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection . REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY i I ❑ 11.Good Hygienic Practices ❑ )Zax 22.Posting of Consumer Advisories 1 t ' q Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations than 4npn-critical violations regardless B=One critical violation and less of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6vpn-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at-the above address within 10 days of receipt of this order. violation,4 to 8npn-critical violations=C. 29.Special Requirements _ - (590:009 w n a y p - 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? -Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P C' S' at Pri ' Self Service Wait Service Provided Grease Trap Size Variance.Letter Posted Y IN Dumpster Screen o Y N IA2� Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 15 Cooling 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501. g Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* 19 Contamination from Raw Ingredients 15 - Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41'F/45'F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * g3-501.16 A Hot PHFs Maintained At or Above 140`F* 2 590.003(C) Responsibility of the Person-in-Charge to Other 7-102.11 Common Name-Working Containers* ( ) * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits Restriction-Presence and Use*i[s and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMElrEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * 88 Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective///rzoo/ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155`F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155`F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed * Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Croper, l Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 11 Good Hygienic Practices practices should be debited under#29-Special 3-201.17 Game Animals* yg 17 Reheating for Hot Holding Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3A03.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165`F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial) Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions.of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 16 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'17 to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41`F/45-F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* - `' 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. P`ofIKE Tp�i TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: , Page: of o OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. RARNSTABLE. ` 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION ' Date Verified , .e� HYANNIS,MA 02601 '. MON.-FRI. 639• No Reference R-Red Item PLEASE PRINT CLEARLY �.e 508-862-4644 lEDN1P�p FOOD ESTABLISHMENT INSPECTION REPORT Name Date at Tyne of Type of Inspection Ooe Alro.tine) Address Risk 5od Servi eciion Level a ail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness i Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ,- In: Other Inspector Out: ' Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ 1 Violations marked may.pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ . �/ '7 Action as determined by the Board of Health. Allergen Awareness 500.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS Al2 Z ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding1AY 4- PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control 1 ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ®21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11,Good Hygienic Practices ❑ 22.Posting of Consumer Advisories 1, 1� Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within,90 days as determined by the Board of Health. ® ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C �N Official Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address violations observed,7 ti anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's S lure Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N Violations related to.Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) �.- • ,r FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated Cooling Methods for PHFsated from 3-202.12 Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties Cooked and RTE Foods. 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Pelson-in-Charge to Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH,. 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 7-102.11 Common Name-Working Containers* Other* 3-501.16(A) Hot PHFs Maintained At or Above 140`F 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) 7-201.11 Separation-Storage*Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs 3-202.16 Ice Made From Potable Drinking Water* CONSUMER ADVISORY Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of I Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef°tiw 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Contact Surfaces of Equipment 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* Shellfish and fish From an App.wed Source gg 4-/U'2.11 Frequency of Sanitiaatiuu of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meat, 155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590D09(A)-(D)in cater- 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* * Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g, P aTY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3 401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstoek Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 2-301.14 When to Wash* * Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140°F* (Blue Items non-critical 23-30) 3-202.15 Package Integrity ( ) y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above can be found f0and in the 8 Tags/Records:Shellstoek 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstoek Identification 13 Handwashing Facilities ( ) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstoek Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45*F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFWE row TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: Date. Page: of P� a Yo OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. f 200 MAIN STREET s:so-a:so P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M 3v HYANNIS, MA 02601 MON.-FRI. No Reference R-.Red Item PLEASE PRINT CLEARLY olFp MP+p 508-862 4644 FOOD ESTABLISHMENT INSP ,CTION REPORT s Name Da e o f e o Ins ec io p e Routine Address Risk ood Service spection Level ai Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other I A� Inspector Out: WL Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors Red Items)) Anti-Choking 590.009(E) ❑ IF if Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities / EMPLOYEE HEALTH PROTECTION FROM CHEMICALS l o- ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals }, FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazard us Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑5.Receiving/Condition ❑ 17.Reheating ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIO + ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories i •� ' Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations 3 Critical C violations marked must be corrected immediately. '-`( ) y (blue 8 red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or within 90 days as determined by the Board of Health. Overall Rating ® ® Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal Fo C] Embargo El Emergency Closure ❑ Voluntary Disposal ❑ Other: od Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 riti anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address within 10 days of receipt violation,4 to 8 non critical violations=C. t of this order. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: Inspector's Signature Print: 31.Dumpster screened from public view ^ ,� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N Vl #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig ture Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N _Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red items 1-22) and Risk Factors(Red Items 1-22) (Cont.) - FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45'F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding 2-103.11 Person-in-Chazge Duties 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41*F/45°F EMPLOYEE HEALTH. 3-302.11 A 2 Raw Animal Foods Separated from EachIdentifying * 590.004(F) ( )O P 7-101.11 Identi m Information-Original Containers Other* g g 3-501.16(A) Hot PHFs Maintained At or Above 140*F* 2 590.003(C) Responsibility of the Person-in-Charge[0 7-102.11 Common Name-Working Containers* * Require Reporting by Food Employees and Contamination from the Environment * 3-501.16(A) Roasts Held At or Above 130'F * 7-201.11 Separation-Storage Time as a Public Health Control Applicants 3-302.11(A) Food Protection* 20 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.12 Chemicals for Washin Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* q Food and Water From Regulated Sources g Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and g Raw Seed Sprouts Not Served*3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water* 3-401.11A(1)(2) Eggs- mme is sec Animal Foods That are Raw,Undercooked or 5-101.11 DrinkingWater from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* PP Y Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg°nve inrzooi 4-602.11 Cleaning Frequency of Utensils and Food Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155'F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave appropriate 2-301.11 Clean Condition-Hands and Arms* the a ro riate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145`17 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165'F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165'F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercial) Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity Y Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70'F to 41°F/45°F Tags/Records:Fish Products Numbers an P 5-203.11 d Ca pacifies* Within 4 Hours* 23. Management and Personnel FC-2 .003 5-20411 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 . 3-402.11 Parasite Destruction* Temperature Ingredients to 41°F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 2,DCb� Z�OC) USA rn,r TeX I c /k�P ��fi�. 1m Cr41P WAS-mc,"z �u"C/,z- �o piY� 6)k- rs —r—'b r Up goolz Au 210v 10 r f ! d ZZ� ' ,� 2 �cbn "V f ID P-gp OWN is m III a I I F I c, V� I O, T. i I - 2 30 W)G F7�1 0 ✓ GIG .Z ��nv, i � � f Item No. Quantity BEVERAGE-AIR. 3779 Champion Blvd.,Winston-Salem,NC 27105 FOOD PREPARATION MODELS: 1-888-845-9800 Fax#1-336-245-6453 SPE48-08 http://www.Beverage-Air-com SERIES PREP TABLES SPE48-10 SPE48 ELITE SERIES SPE48-12 Commercial Refrigeration Equipment STANDARD TOP General Specification SPE48 ELITE SERIES—STANDARD TOP All around prep table with enhanced refrigeration system and new and improved grille system for better airflow and less temperature gradient. Improved design provides better airflow,management and uniform temperature distribution throughout the cabinet. Pans are cooled from the bottom, eliminating the necessity of air blanket. Airflow assures that product in open containers is kept below 41°F and above freezing. This translates into increased product shelf life, higher quality food, better food appearance, fresher product and a reduction of bacteria build-up to combat food_borne illnesses. CABINET CONSTRUCTION Exterior construction includes heavy-duty stainless steel finish on front,sides,top,door(s)and grille.Removable hoods and insulated '' lid assemblies are made of matching stainless steel. Cabinet back and bottom are constructed of galvanized steel. Interior liner is _ made of anodized aluminum for superior resistance to corrosion. Doors are mounted to face of cabinet on cartridge style hinges per- miffing them to self close under their own weight.Hinges also allow doors to stay open 120° and permit easy door removal for service i and cleaning if required. A plug in type vinyl magnetic gasket is attached to each door for positive seal. Door handle is made from . r extruded aluminum with a black anodized finish. It is contoured to permit easy opening of doors with.fingers from both top and bottom of handle. Cabinet insulation is CFC free foamed-in-place polyurethane of two-inch minimum thickness. Six-inch casters, 2 with brakes, are standard.Legs are available as an option. Cutting board supplied with cabinet is 10"wide constructed of high- SPE48-12 density white polyethylene plastic. It is readily removable for clean- ing. Two epoxy-coated steel wire shelves per section are supplied as standard. Pans furnished are 4"deep and made of polycarbon- ate plastic. REFRIGERATION More robust refrigeration system provides added capacity and effi- ciency. Systems are designed using CFC free R134a refrigerant and capillary tube between condenser and evaporator. Recircu- lated, forced air from evaporator is moved under pans, which are ELECTRICAL CONNECTION recessed 2" from top of cabinet.forced air.over the condenser is drawn through grille under door as well as the back and bottom of Units pre-wired at factory and cabinet: Automatic condensate evaporator is provided to eliminate • include 8'long the need of floor drains. +11% cord and plug Available From: u�. Ce u5 ® ve Central Restaurant Products I Model Specified Store# Location Quantity PLAN VIEWS (4) BEVERAGE-AIR 29„ WORKTOP Food Preparation Table—Standard Top Models: SPE48-08,SPE48-10,SPE48-12 MODEL SPE48'-08 SPE4840 SPE4842 i EXTERNAL DIMENSIONAL DATA SIDE 2 " Length Overall(inches) 48" 48" 48" 41 11/16" DEPTH JNSIDE HT Length Overall(mm) 1219 1219 1219 Depth Overall(inches) 29 1/4" 29 1/4" 29 1/4" Depth Overall(mm) 743 743 743 HeightOverall-Cinches) 4111116' 411111E 4111/16• Height OveralH-(mm) 10% 1059 1059 Number of doors 2 2 2 END VIEW Depth with Door Open90° 523/16• 523/16" 52 311 V 44" Clear Door Opening(inches) 191/2•x 21 1/2' 191/2"x 21 1/2' 191rr x 21 INSIDE WIDTH INTERNAL DIMENSIONAL DATA NET Capacity(cubic ft.) 13.9 13.9 13.9 NET Capacity(Liters) 394 394 394 DOOR OPENING Intemal Length Overall(inches) 44' 44" 44" 19 1/2"x 21 1/2"HT Intemal Length Overall(mm) 1118 1118 1118 Intemal Depth Overall(inches) 19• 19" 19" Intemal Depth Overall(mm) 483 483 483 36 1$" Internal Height Overal-(inches) 23• 23" z3 OVERALL HT DOORS 22 7/16" Internal Height OveralHmm) 584 584 584 X247l16"HT Number of shelves 4 4 4 ELECTRICAL DATA Full Load Amperes 115/60/1 s 5 5 FRONT VI EW ENERGY CONSUMPTION(KWH) 4 4 4 48"OVERALL WIDTH REFRIGERATION DATA Horsepower 114 114 1/4 WEIGHT DATA Gross Weight(Crated lbs) 297 299 309 31 52 /8" Gross Weight(Crated kg) 135 136 140 OVERALL DEPTH UL C U` US O ® v 10"CUTTING BOARD7 �� I TOP VIEW �1 SPE48-08 SPE48-10 SPE48-12 TOP VIEW TOP VIEW TOP VIEW 0000 rls 00000 . 9 O00000000 0000 0�000 29 O • O J L I. 48 .I I�-- 48-.1 48 BEVERAGE-AIR®CORPORATION 3779 Champion Blvd.•Winston-Salem,NC 27105 USA (336)245-6400-Fax(336)245-6453-(888)845-9800•www.beverage-air.com Specifications are subject to change without prior notice. 06/10 Central Restaurant Products f Z RAN DELL® Preparation Table Back Mount Worktop models 9000-7 model ❑ 9402-7 ❑9402F-7 ❑9802-7 ❑ 9802F-7 ❑9302-7 ❑ 9302F-7 ❑ 9602-7 ❑9604-7 Description: model 9604-7 Self-contained,refrigerator or freezer unit with stainless steel flat shown Worktop and a 3" high backsplash. Back-mounted removable, - replaceable, R-134a refrigeration. ".Front Breathing" system, requires no side or back clearance. Integrated rubber bumpers provide 1"rear clearance on models 9802F-7 and 9302F-7.Self- closing door(s), 6" high adjustable legs, and cordset for 115U operation.Models range from 27"to 72",and are 30"deep and 36"high. - Specifications: - CABINET EXTERIOR:The top,sides,and front are stainless steel. Bottom and back of unit are corrosion resistant steel. Door opening frames are ABS and contain magnetic strip for positive seal of door gaskets.Freezer models with door frame heater to prevent gasket freezing.Units ship standard on(4)6"high legs Standard Features: with adjustable bullet feet •Self-contained,removable,replaceable refrigeration package that utilizes R-134a refrigerant,(R-404a in CABINET INTERIOR:Interior of cabinet is fully coved to meet N.S.F. freezer models)both are"CFC free" standard V. The Interior bottom, back, and top are anodized ."Front Breathing"(on legs/casters)refrigeration system,no side or aluminum with coved comers for easy clean-up.The interior ends back clearance required. Integrated rubber bumpers provide 1"rear are ABS.Two adjustable powder coat finished shelves behind each clearance on models 9802F-7 and 9302F-7. door,adjustable on 1"increments.Unit insulated with a minimum .Stainless steel top,sides,and front of 2.5"of CFC free,foamed in place polyurethane. •Fully adjustable shelves behind self-closing door DOORS: Stainless steel front with easy to grasp recessed handle, mounted on heavy duty concealed hinges. Hinges are Options&Accessories: all stainless steel with bronze pivot pin in nylon bushing,spring ❑ Stainless steel back panel loaded to be self-closing.Doors with foamed in place insulation, ❑ Refrigerated drawers press fit magnetic gaskets-(designed for installation&removal without tools), and deep draw ABS interior liner for maximum ❑ Overshelves(double or single tier) insulation value. ❑ Casters ❑ Export voltages REFRIGERATION: CFC free, R-134a back-mounted refrigeration system to be self-contained with evaporator blower coil, compressor,thermostatic control,forced-air condensing coil and capillary tube contained in removable assembly. Condensate evaporator provided.Freezer utilizes CFC free,R-404a refrigerant, and automatic,self-defrosting system for blower coil.Units totally prewired and to be supplied with 8' cordset(NEMA 5-15P)for 115U operation."Front Breathing"refrigeration system,requiresy no side or back clearance. Integrated rubber bumpers provide 1" rear clearance on models 9802F-7 and 9302F-7. 3SFm 41`F 1055 Mendell Davis Drive,Jackson,MS 39272 Randell Preparation Table,Page 6 17U IFIEDBRA�IDs 888-994-7636,fax888-266-5244 : E��, r o Information contained in this document is known to be current and accurate at the time Revised 07/06 •� J IW of printing/creation. Unified Brands recommends referencing our product line websites, unifiedbrands.net,for the most updated product information and specifications. bownloaded from www.Manualslib.com manuals search enLivc :3 Tax 0 R(C 0 ThumCNP �Mmxcabkleft 444 gallon capacity, that is equivalent to 9-10 warmer drawers. ❑ Stainless steel construction inside and out. ❑ Just minutes to clean and maintain. ❑ its simple, just load the chips in the top, serve from the bottom. . D Thermostatic �- s c temperature control .�- reduces operating costs. ❑ Customer satisfaction guaranteed. The lower access door opens to form a shelf, easing the serving of chips into baskets and reducing breakage. Rugged stainless steel construction - - with high density insulation means q years of trouble free service. The convection style controlled - "" heating system maintains constant x temperatures by moving heated air throughout the interior. The entire front door assembly --� swings open for cleaning. Just unsnap jd the latches, remove the perforated '' I ..—� interior bottom panel and wipe down the interior surfaces. Daily cleaning - . i :R ensures fr=sh chips every day. Serving cabinet shown with optional.250" When the cabinet is mounted on thick anodized aluminum loading doors.A our portable stand it gives the must for chain operators. Clear Lexan doors operator location options and are standard equipment mobility.(See Model TSS for size) Serving satisfied customers since 1989. Simply better than the rest. B v "El Primo" Model TCD-1 td E 29.0" 28.0" s; Lexan or Aluminum doors. 4 a Motor II - : and Main door a` fan. "rin loaded ' opens f P 9 p or s0:: oar;latches .... o cleaning. F' € Access 3 �. door '" € 4 " k 4.0"adjustable Front Back metal legs. Option: .250 thick anodized aluminum loading doors. Portable stand: (see Model TSS for size) The entire front door assembly swings open for cleaning. A removable perforated interior bottom panel is easily removed to make cleaning an easy task. Fcr best results,the cabinet interior should be cleaned daily. The "El Primo" TCD-1 has Warranty: double pan access door that opens Texican Specialty Products, to form a shelf, easing the loading hereinafter referred to as the seller, of chips and reducing breakage or warrants equipment manufactured spills.A special interior baffle by it to be free from defects in directs the flow of chips from the materials and workmanship for Electrical service: rear to the front ensuring the chips which it is responsible. Seller will 120/60/1 13.6 amps you serve will always be in peak be responsible for all labor 90 days 8'- 0" cord and plug. condition. after date of original installation and one full year for parts. The Crated weight: 150 lbs. seller, however,will not be _ µ responsible for customer abuse, physical damage or misuse of the equipment. Repairs will generally be Specialty Products,Inc. performed by approved/authorized 10900 Briumoore Pk.Dr.Houston.�l�x 77041 service agencies. 713.896.9924 Fax:713.896.9925 6/19/2018 D60GT12A000 I Wilbur Curtis Home > Products(/categories/g4) > DEOGT12A000 i 4A (https://Odn.Wlburcurtis.com/sites/default/rilwproduct image/D60GT12A000-jpg) gm 7 a G3 Thermal Decanter Single Low Profile Thermal Brewer Model: D60GT12A000 � Features . . . . . ... .. .. .. . . .. � _ .._.. . ... . .."._ �. > Precise"gourmet"control over all critical functions—The G3 Digital Control Module provides you the expertise to brew premium gourmet coffee with ease. Stainless Steel ThermoProlm Pour Pots Keep Coffee Quality at its Peak of Freshness—High heat retention design maintains temperature without additional warming. + Built-In Fine Tuning Brewing Modes—Pre-infusion and other modes enhance.extraction of gourmet coffee flavor.Cold water brew lock-out prevents brewing when water temperature is below set level. Curtis'Exclusive G3 3-Year Warranty on Digital Control Components. r Out-of-the-Box Operation—Pre-programmec factory settings deliver ideal results. > Reliability You Can Depend On-Digital Control Module is encapsulated in high-tech polymer and is Impervious to heat,steam and moisture. Intuitive Scroll-Through Precision Programming—Large,brightly lighted display communicates functions at a glance.Easily adjust time,volume,temperature,brew functions and more. ° Tamper Resistant—Changeable access code prevents unauthorized adjustment. ' Easy-to-Use—Simple graphic design with color-coded buttons for all operating functions. Saves Operating Costs—Energy save mode automatically reduces energy consumption when brewer is idle. } RaNi irw rinwniima—p.4 nn-hnarri calf�iiannrtctire rnntirr pally caeca nrnnar hrawinn nnaratinn A Ranrirp Phnna Ni�mtwr anri arrnr rYuia will ha riicnlawrl in Tha Tara Expand +ADD TO COMPARE(HTTPS://WWW.WILUJRCUR-nS.COM/FLAG/FLAG/PRODUCT_COMPAPiSON/403383?DESTINATION=NCDE1403383&TOKEN=FB3F6A660331FDp +ADD TO MY LIST(HTTPS://WWW.WILBURCURTIS.GOWFLAG/FLAG/ADO TO_LIST/403383?DESTINATION=NODE/403383&TOKEN=FB3F6A660331FD5FD74983CA9 Share: f '!/ in SPECIFICATIONS ACCESSORIES DISPENSERS&STANDS PARTS LITERATURE&PHOTOS DIMENSIONS https://www.Wlburcurtis.corrVproduct(d60gt12a000 1/3 6/19/2018 D60GT12A000 Wilbur Cuits Height(in.) 17.750' Width(in.) 9.130' Depth(in.) 20.250' ELECTRICAL Phase 1 Volts 120 Amps 12.5 Heat Configuration 1 x 145OW Wire 2W+G Watts 1500 Hertz 50/60 WATER Connector 1/4'Flare Pressure 20-90 psi Min.Flow Rate 1.0 GPM Tank Volume 1.6 Gal. SHIPPING Ship Height(n.) 22.00" Ship Width(in.) 14.00' Ship Depth(in.) 22.00' Ship Weight 29.00 Ibs Ship Cube 3.92 cult GENERAL Certification Brewer Comparison Compare brewers side by side Learn more>(/product-comparison) Curtis Care Go here for product support Learn more>!(product-support/curtis-care) h'ttps://Mm.W lburcurtis.comlproducVd6Ogt12a000 213 TRUE FOOD SERVICE Project Name: AIA# EQUIPMENT, INC. Location: St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366 Item #: SIS# (636)240-2400•FAX(636)272-24'08•(800)325-6152•www.truemfg.com Qty' Parts Dept.(800)424-TRUE•Parts Dept.FAX#(636)272-9471 Mode/#: Model: Lr1LSSJ " •pe - TPP-67 D-2 • • o D True's pizza prep tables are designed with enduring quality that protects your long term investment. �^*-�•— ► Oversized,environmentally „ a Y fir++ ..;@ -••c . friendly(11134A)forced-air ` - • refrigeration system holds33"F to 41•F(.5°C to 5°C). _ r 7. w .< . ► ,Complies with and listed under ANSIINSF-7-1997-6.3. All stainless steel front,top and cabinet ends. Matching aluminum finished back. -' t T - • .Y --- -'"'�!^,•+" _° 1 Stainless steel,patented, - - • � ' A foam insulated flat lids keep v z pans'temperature colder,lock in freshness,and minimize ' condensation. ° ' _ ► Extra-deep 191/2" (496 mm)full ' length removable cutting board ,. included. Sanitary,high-density, " °• ¢a e , .°., •• .,, t NSF approved white polyethylene •';;. „ .a......•y: provides tough preparation `--� ;•.;:•°•q.'•,;::,.:;•' surface. / Foamed-in-place,high density •;•��•;;;'�, # polyurethane insulation(CFC .,.,.°�_.. •,.,.••o.r free). -cam ar��;�s i�`,».i";;,•-,. � - - "�_- Heavy duty PVC coated wire. shelves. Each drawer accommodates(2) 12"L x 20"W x 8"D(305 mm x 508 mm x 204 mm)pans(sold separately).. ROUGH—IN DATA Specifications subjectto change without notice. Chart dimensions rounded up to the nearest 118"(millimeters rounded up to next whole number). Cabinet Dimensions Capacity (inches) Cord Crated p Length Weight Doors/ (Cu.Ft.) Pans (mm) NEMA. (total ft.) (lbs.) Model Drawers (liters) Shelves (top) L** Dt H* HP Voltage Amps Config. (total m) (kg) nfl 1/2 20.6 2 9 671/4 321/4 353/4 1/3 115/60/1 8.6 5-15P 7 435 524 1 1 1709 820 909 1/3 230-240/50/1 4.1 ♦ 2.13 198 ** Length does not include 1/4" (7 mm)each side for lid pins and 1/4" (7 mm)each side for cutting board brackets and thumb screws. t Depth does not include 1"(26 mm)for rear bumpers and 3" (77 mm)for cutting board. * Height does not include 61/4"059 mm)for castors or 6" (153 mm)for optional legs. ♦Plug type varies by country. C APPROVALS: ti S A. c �L us NSF. 7/05 Printed Model: STANDARD FEATURES DESIGN DOOR/DRAWERS • Stainless steel,patented,foam insulated • True's commitment to using the • Door and drawers have stainless steel flat lids keep pans'temperature colder,lock highest quality materials and oversized exterior with white aluminum liner to in freshness and minimize condensation. refrigeration systems provides the user match cabinet interior. • Refrigerated pan rail comes standard with with colder product temperatures,lower • Door swings within cabinet dimensions. nine(1/3 size)123/4"L x 61/4"W x 6"D utility costs,superior food safety and • Heavy duty all stainless steel drawer sides. (324 mm x 159 mm x 153 mm)NSF the best value in today's food service • Each door and drawer fitted with approved clear polycarbonate insert pans. marketplace. 12" (305 mm)long recessed handle • NFS-7 compliant for open food product. REFRIGERATION SYSTEM that is foamed-in-place with a sheet • Factory engineered,self-contained metal interlock to insure permanent ELECTRICAL capillary tube system using attachment. Unit completely pre-wired at factory and environmentally friendly(CFC free)R134A • Magnetic door/drawer gaskets of one ready for final connection to a 115/60/1 refrigerant. piece construction,removable without phase 15 amp dedicated outlet. Cord • Oversized,factory balanced refrigeration tools for ease of cleaning. a i 150 included. system with guided airflow to provide. SHELVING / 1 NEMA-5 15R uniform temperature in food pan rail and • Four(4)adjustable,heavy duty PVC cabinet interior. coated wire shelves 235/8%x 28"D • Forced-air design holds 33°F to 41°F (601 mm x 712 mm), Four(4)chrome (.5°C to 5°C)product temperature in food plated shelf clips included per shelf. OPTIONAL FEATURES/ACCESSORIES pans and cabinet interior. Complies with • Shelf support pilasters made of same Upcharge and lead times may apply. and listed under ANSI/NSF-7-1997-6.3. material as cabinet interior;shelves are O 230 240V 150 Hz. • Condensing unit accessed from front adjustable on 1/z" (13 mm)increments. O 6" (153 mm)standard legs. behind removable panel on right hand DRAWER PAN CAPACITY O 6" (153 mm)seismic/flanged legs. side of cabinet,slides out for easy Each drawer accommodates(2) 12"L x Cl Garnish racks. maintenance. 20"W x 8"D(305 mm x 508 mm x 204 O Single utility shelf. CABINET CONSTRUCTION mm)food pans(sold separately). Drawers O Pizza prep service shelf. • Exterior-stainless steel front,top and will support varying pan configurations O 191/2" (496 mm)deep, 1/2" (13 mm)thick, cabinet ends. Matching aluminum with pan dividers bars(drawer pans and white polyethylene cutting board. finished back. divider bars optional). O 191/2 (496 mm)deep,1/2" (13 mm)thick, • Interior-attractive,NSF approved;white MODEL FEATURES composite cutting board. aluminum liner. 300 series stainless floor . Evaporator is epoxy coated to eliminate O Half bun tray rack(door section only). with coved corners. Holds up to eleven 18"L x 26"D(458 mm x the potential of corrosion. • Insulation-entire cabinet structure and 661 mm)sheet pans{sold separately). solid doors are foamed-in-place using Extra-deep u tin boa d in full length O Remote cabinets(condensing unit removable cutting board included. high density,CFC free,polyurethane Sanitary,high-density,NSF approved supplied by others),consult factory insulation. technical service department for BTU • 5" (127 mm)diameter stem castors. 36" white polyethylene provides tough information. (915 mm)work surface height. preparation surface. PLAN VIEW1/4 - y r- (2 mm) _ I Qmm) I each sid for e {I each side for id pim 587/8' Cutting Board (1496 mm) Brackets and Thumb Screws 351/32" 1" (893 mm) (26 mm) 255/s" 321) 671/4" (651 mm) (820 r (1709 mm) I y/3(643 z) -T--I--7 t - —r- , I 351 49"h6" (907 mm) (7 6 mm) 3515/,a" FF=_=_=_ 064 m (913 mm): (1064 mm) A ----------------------- 11 III + 123/4 1/4' '-,a } L63I16" (324 mm) 81/4" Q mm) 39/w L 25/s° (3h6" ELEVATION (zlo mm> RIGHT VIEW (91 mm) (67 mm) PAN LAYOUT WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE One year warranty on all parts NEAREST WHOLE MILLIMETER Model Elevation Right Plan 3D &labor and an additional 4 year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE I TPP-67D-2 TFQY41E TFQY43S TFQY4IP TFQY413 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMEWT S 11 t.Charles Industrial Center 4 P.O.Box 970•O'Fallon,Missouri 63366•(636)240-2400-FAX(636)272-2408 0(800)325-6152•www.truemfg.com PROJECT NAME: LOCATION: ITEM NO: PREPARATION TABLE Qn: COURMW ML um ° O O O MODEL NO: The CR9000 Series takes the best of condiment cooling designs from our 8000 Series Preparation Table and makes them available in a counter top design.These counter top rails offer the option of converting existing AIA NO: work surfaces into pan holding operations in compliance with the NSF/ANSI standard 7,41°F.pan product temperatures.Our rail design is proven by over 12 years of wrapped coldwall construction experience. SIS NO: CSI SECTION:11400 AVAILABLE MODELS: ELECTRICAL:Units will be provided with a 8' CR9000 Countertop Rail Prep Tables, ❑ CR9039 power cord and 3-wire grounded plug as standard,pre Model CR9060 with optional hood ❑ CR9046 wired for 115 volt,60 hertz,single phase operation. shown. ❑ CR9060 Export voltages are available and require hard wiring in ❑ CR9067 the field to the units main junction box. ❑ CR9074 This equipment is intended for use in rooms having an STANDARD FEATURES: ambient temperature of 86T(30°C)or less. ® Meets 1998 NSF Standard 7 41°F Product Temperature Requirements ORIGIN OF MANUFACTURE: Designed and • Recessed Wrapped Coldwall Rail with Exclusive manufactured in the United States. p. g Temperature Control UNIT CONSTRUCTION:Exterior front,sides and top are constructed of 18 gauge stainless steel.The raised refrigerated rail will be mechanically cooled and shall be provided with one opening to allow flexible pan configurations.The interior of the rail will be one piece stainless steel with coved corners for easy wipe out.Rail 40 UD NSf will hold standard 6"deep pans-supplied by others.Unit bottom is galvanized metal.A mechanical housing is mounted on the end with a stainless steel removable air flow cover. OPTIONS/ACCESSORIES: ❑ Exclusive Hood&Cover REFRIGERATION SYSTEM:Designed with Assembly R-134A refrigerant,this coldwall constructed unit is provided with a self-contained refrigeration system.A exterior mounted on/off switch is provided as standard to allow the rail to be shut off for defrosting and non-use times. Prep Tables PPSPEC00013 RevB Revised 07/14 I O O ° 0000 uL S F-t-T-1 F-1-T-r--I II I B �-39 46 ----J I� 60.. F—r-1--F—F—r—1-- --f—�—,— —1— --I--) 1 1 �I 1 1 1 1 1 I 1 1 1 III I I I I I I 1 I I I I 1 1 I I I III I I I 1 I 1 1 1 1 1 I I I III I 1 1 -B B L I � 74" 23.571" 13.437" 18..-s7 Drawings are to be viewed in the same order as the chart,one drawing to represent refrigerator and freezer units W39"CR9039 18" 23.5" (3)1/3 1/4 115/60/1 7.1 515P 133 CR9046 46' 18" 23.5" (4)1/3 1/4 115/60/1 7.1 5-15P 162 CR9060 60" 18" 23.5" (6)1/3 1/4 115/60/1 7.1 5-15P 220 CR9067 67" 18" 23.5" (7)1/3 1/4 115/60/1 7.1 5-15P 249 CR9074 74" 18" 23.5" (8)1/3 1/4 11:5/60/1 7.1 5-15P 278 NOTE:Unit must set away from rear or right side wall 4". 'Height listed is to top of open lid assembly. Height to top of the rail at rear is 12.09". unified brands 1055 Mendell Davis Drive,Jackson,MS 39272,888-994-7636,unifiedbrands.net �� ©2013 Unified Brands.All Rights Reserved. Unified Brands is a wholly-owned subsidiary of Dover Corporation. .% Job Item No. _. -- Over 90 Years Of Quality Foodservice MOD400 Series Products And Service 1 2" X 20" Four-Well Heavy Duty, Top-Mount, Rectangular Drop-In Food-Warmers -- = STANDARD FEATURES o9 - _ y O Accommodates four 12"X 20"standard inset pans or f _ equivalent fractional pans W'`" El One=piece stainless steel top flange and heavy-gauge,deep- ' {, drawn stainless steel warming pans MOD400 '"`` 0 Suitable for wet or dry operation(wet recommended for best results) -> ❑Energy-saving fully-insulated construction . O Fully Insulated models are perfect for non-metal counters _ RR ❑Thermostatic or infinite controls ❑Separate controls for each individual wells 5 �< _ ❑High limits prevent overheating tad O Thermostatic controls are recessed in a one-piece,drawn, - front-mounted panel O Wellslok standard for ease of installation _ D Powerful tubular heating elements MOD40OTDMAF with dual control panels ❑1/z'drains and manifolds available ;-DESCRIPTION d 2-Year Limited Parts&1-Year Limited Labor Warranty Wells heavy-duty,top-mount,drop-in,Modular food warmers OPTIONS & ACCESS1 ' are designed to hold heated foods at safe and fresh serving ❑Adaptor tops for round insets temperatures.Wells MOD400 Series accommodates four 12"X 20"standard food pans or equivalent fractional inset pans and are O Inset with lid designed for wet or dry operation a 8oz.soup ladle 0 Drain value extension kit L�"FICATIONS ❑Drain screens Construction—One-piece stainless steel top flange and heavy- ❑Wellslok extension kits for wood counter installations gauge,deep-drawn stainless steel warming pans are standard a Optional 72"wiring features on all models.Wellsloks are standard for quick and easy O Autofill models with single or double control panels installation. Insulation—Sides,front,back and bottom are fully insulated for energy savings,efficiency,quicker pre-heat and faster recovery. Controls&Heating Individual controls for each well provide 00 maximum versatility.Models with thermostatic or infinite controls are available.High-limits prevent overheating.Temperature-ready indicator lights are standard on all control types.Powerful tubular heating elements are located under the warming pans for quick and efficient heating and for even heat distribution. Additional Features Available •Auto water-fill to maintain proper water level. •Select models are field convertible from 30 to 10 •Drains •Drains with manifolds •Infinite or thermostatic controls Sheet No.MOD4-09/12 +_ Wells Bloomfield • 10 Sunnen Dr. St Louis,MO 63143 U.S.A. NOTE:Specifications are subject to change without Phone: 314 68-6314 • Fax 314 781-545 ( ) 7 ( ) 4 notice and are not intended for installation purposes. www.wellsbloomfield.com©2012 Wells Bloomfield • Printed in the U.S.A. See installation instructions prior to installing the unit ,---- MOD400 Series u 12" X 20" Four-Well Over90YearsOfQisalityFoodserofce heavy Duty, Top-Mount, Over And Service ... Rectangular Drop-In Food-Warmers OIMEN'SIONS: INCH (MR4) OTE: Specifications are subject to change without notice and are not intended for installation purposes.See installation 14 instructions prior to installing the unit. 1 (356) I 7 314 (197) TWo Control Panels ! TYP 14 235/8 (MINIMUM CLEARANCE REQUIRED FROM UNIT 7314 ITO THE NEAREST SURFACE. i (1w) f I I j I BACK SIDE i BOTTOM FRONT I ' �i U f U I U--:---1. 1 1 63/4 6 I - i •: t �t �) '( � � (Zs) (171) � (152) i f 23 541) t 57112 21/4 Single Control Panel y 1 (1as > I (57) ( 571R 2114 ' (1461) (57) 9 314 —'--- — - _ 5�1{� —� ( 1314 (248) 934 - _ (44) t24sl 1 3!4 (457) -�� 6114 1/21NCH _(44) 18 - 14 INTERNAL NPT 1INCH 1141NCH 145n (ass) tu (159) INTERNAL N.P.T. NIFOLO EACH END 35 'D'MODELS ONLY EXTERNAL NPT s Vd �— (889) —� �T'MODELS WATERLINE CONNECTION SPECIFICATIONS Model " Description Volts Watts Phase. Standard OVERALL OVERALL OVERALL CONTROL CONTROL Shipping Crate Size Approvals Number Per Power Width Length Height PANEL PANEL Weights Well Cord Lc@tolGght Froratoeack Inc es Width Height Cubic Feet Supply Inches Inches (MM) Front to IleetoRight Pounds (Cubic (MM) (MM) Inches Inches {KG) Meters) (MM) (MM) MOD400' Infinite Controls no I2081240V 900/1200 30' NONE i 57-1/2 23-518 9-3/4 18 6-1/4 95 13.56 Drains I I ; (1461) (600) (248) (457) (159) (43.18) (0.298) MOD400CSA' Infinite Controls no 208V 700 30' NONE 1 57-1/2 23-5/8 9.314 18 6.1/4 95 13.56 ® t�..�.Drains 240V 1200 i i (1461) (600) (248) (457) (159) (43.18) (0.298) MOD400D' Infinite Controls with 2081240V` 900/1200 30' ; NONE { 57-1/2 23.5/8 9-314 18 6-1/4 98 13.56 ® O Drains ) I { (1461) (600) (248) (457) (159) (44.55) (0.298) MOD400DM' Infante Controls with I2081240V 900/1200 30' NONE 57-1/2 23-5/8 9-3/4 18 6-1/4 98 13.56 ® 0 e Drains 8 Manifold (1461) (600) (248) (457) (159) (44.55) (0.298) MOD4001 Thermostatic Controls 2681240V 1 1240/1650 j 30' NONE 57-112 23-5/8 9 314 35 6-1/4 98 13.56 ® © no Drains (1461) (600) (248) (889) (159) (44.55) (0.298) f MOD400TD' Thermostatic Controls i 208/240V 1240/1650 30' NONE i 57-1/2 23-58 9.314 35 6-1/4 105 13.56 with Drains ) ) i (1461) (600) (248) (889) (159) (47.73) (0.298) MOD400TDM' Thermostatic Controls 3I 2081240V 124011650 L 30' j NONE 57-112 23-5/8 9-3/4 35 6-1/4 105 13.56 With Drains&Manifold { ( (1461) (600) (248) (889) (159) (47.73) (0.298) MOD400TDMAF Thermostatic Controls 2081240V= 1240/1650 30' NONE 57-1/2 23-5/8 9-3/4 18&14 6-1/4 112 13.56 Dual Control Panel with Drains,Manifold 1 (1461) (600) (248) (457)&(356) (159) (50•91) (0,298) I f&Auto-Fill ) MOD400TDMAFS' l Thermostatic Controls i 208/240V j 1240/1650 1 30' NONE i 571V2 '23-5/8 9-3/4 35.116 6-1/4 112 13.56 Single Control Panel ,tvith Drains,Manifold, , (6.0/6,9) I i (1461) (600) (248) (891) (159) (50.91) (0.298) i# 80 1 Auto-Fill&Single ; ) I Control Panel z *All MOD400's ship 30 and are field convertible to 10 AutoFillmodels require a water connection. Please refer to the operator's manual and installation instructions for details. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Wells exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Wells Bloomfield • 10 Sunnen Dr. St_Louis,MO 63143 U.S.A. NOTE:Spec'dirations are subject to change without Phone:(314)678-6314 - Fax(314)781-5445 notice and are not intended for installation purposes. www.wellsbioomfield.com©2012 Wells Bloomfield • Printed in the U.S.A. See installation instructions prior to installing the unit P�� Pp�papa�ODIa s t�L5 Project Name: Model. CPA68 Model Specified: 68" Pizza Preparation Refrigerator Location: with Solid Doors Item No: Quantity: Heavy gauge#300 series stainless steel top,stainless steel front' and end panels,aluminum interior. Certified under NSF-7 to maintain temperatures in 86°F ambient AIA#: SIS#: and designed to maintain NSF-7 temperatures in 100°F ambient. REFRIGERATION SYSTEM Performance-rated refrigeration system Environmentally-safe R-134a refrigerant Unique forced air design utilizes fans(approx.every 12") across the entire back of unit for even distribution of cold _ _ ( Automatic,energy saving,non-electric condensate evaporator Non-corrosive,plasticized fin evaporator coil >• = Easily serviceable,slide-out condensing unit x: y _ r CABINET ARCHITECTURE 2"non-CFC polyurethane foam insulation Spring loaded,self closing doors Magnetic snap-in door gaskets Heavy-duty,epoxy-coated steel shelves 19"deep,full length nylon cutting:board @imam Refrigerated section wldoor above the condensing unit Insulated lid (upcharge and lead times may apply) _ 5"casters Stainless steel interior Condensing unit left or right Stainless steel back _ Pan slides _ MODEL FEATURES § _^_. _ Overshelves _- _ _Wire rod garnish rack, Electronic controller w/digital display&hi low alarm Add'I epoxy coated steel shelves _ Vision panel lid Ergonomically-friendly raised angle rail Stainless steel shelves . y ; Door locks Expansion valve for quick recovery Automatic,electric condensate evaporator °Adjustable legs Built-in,off cycle defrost timer _ .._ ." Drawers in lieu of full doors Front breathing _w assures optimum coil defrost Drawer in lieu of half door =Special electrical requirements Field rehingeable doors above the condensing unit; ` (consult factory) •orawersection above condensing unit holds(t)t 2z 20 x e pan _ NOTE:CPA models come standard with a door above the condensing unit. A drawer above the condensing unit is an option. Toll-Free:800-523-7138 Contiolffental Phone:215-244-1400 Fax:215-244-9579 539 Dunksferry Road t , Bensalem,PA 19020 APPROVAL: www.conlinentaIrefrigerator.com 11 • t• r i1• �� DIMENSIONAL DATA Net Capacity(cu.ft.) 22(623 cu 1) 68" Width,Overall(in.) 68(1727 mm) (1727 mm) Depth,Overall(in.) 36 7/8(937 mm) (incl.cutting board 8.bumpers) Height,Overall(in.)(incl.5"casters) 39 7/16(1002 mm) Depth,Cutting Board(in.) 19(483 mm) Pan Capacity(pans supplied by others) (9)1/3 -- -------- r r--------- ----, -------- Shelf Area(sq.ft.) 9.8(.9 sq m) No.of Shelves 2 47" 17" (1194 mm) , ; (432 mm) No.of Full Doors 2 , �_ -_J zs� _ No.of Half Doors 1 ; (660 mm) Interior Depth(in.) 27 3/8(695 mm) 11 131/2" 0 0 00000 � (343mm) ! o0000 Interior Height(in.) 26(660 mm) , og000 Interior Height(in.)(above condenser) 121/2(318 mm) Interior Width(in.) 64(1626 mm) REFRIGERANT DATA Condensing Unit Size(H.P.) 1/2 Capacity(BTU/Hr)" 4220 ELECTRICAL DATA Voltage(inY1) 115/60/1 (220/50/1) 367/8 (937 mm) Fans 5 Total Amps(int'I) 13.7(8.8) s,_______ 10 ft.Cord/Plug[attached] (int'I) Yes(No) 17" 17 SHIPPING DATA F(432 mm) (432 rilmj Weight(lbs.) 495(225 kg) Height-Crated(in.) 43 3/4(1111 mm) Width-Crated(in.) 70(1778 mm) Depth-Crated(in.) 47(1194 mm) 493/4" 26" I (1264 mm) Rating®+25°Fevaporator,90°Fambient I(661 mm) 39 7/16" L Figures in parentheses reflect metric equivalents rounded to the nearest whole unit. 35' (1002 mm) (889 mm) 30" - .(762 mm) I 1 (127mm) ° e Equipped with,one NEMA-5-15P Plug (varies by country) IMPORTANT NOTE:If the cabinet is located directly against a wall,a minimum clearance of 3"is required Confift j Toll•Free:800.523-7138 on sides.front and rearPhone:215-244-14 �1�® Fax:215.244 5790Q 539 Dunksfe"Road. ' t Bensalem,PA 19020 www..Continenlalretdgerator.com Due to our continued efforts in developing innovative products,specifications subject to change without notice. E1� LISNSF 0 Intertek MADE IN THE U.S.A. Copyright 201B.Continental Refrigerator. A Division of National Refrigeration 8 Air Conditioning Products,Inc. CPA68(611018) Project D .� Q Item No. Quantity Model VF35 STANDARD SPECIFICATIONS Tube Fired Gas Fryer °lam CONSTRUCTION M • Welded tank with an extra smooth peened "n finish ensures easy cleaning. W ~ Long lasting, high temperature alloy 0 stainless steel heat baffles are mounted in --I the heat exchanger tubes to provide ` ". maximum heating and combustion. tD .a.- Standing pilot light design provides a 1 -n ready flame when heat is required. .� n Stainless steel front, door, sides and M CL ° splash back. CONTROLS U) R=: Solstice burner/baffle design. -Increases cooking production M -Lowers flue temperature F -Improves working environment -Generates more production per BTU • Thermostat maintains selected temperature automatically between 200OF (93°C) and 400°F (190°C). ■ Integrated gas control valve acts as a manual and pilot valve, automatic pilot valve, gas filter,. pressure regulator, and automatic main valve. ■ Gas control valve prevents gas flow to the main burner until pilot is established and shuts STANDARD ACCESSORIES off all gas flow automatically if the pilot flame goes out. • Tank-stainless steel Temperature limit switch safely shuts off all ■ Cabinet-stainless front, door and sides gas flow if the fryer temperature exceeds the ■ One tube rack upper limit. ■ One built-in flue deflector, ■ Two twin size baskets • One drain extension OPERATIONS • One drain line clean-out rod ■ Removable basket hanger for easy cleaning Front 1-1/4" NPT drain valve,for quick ■ 9"(22.9cm)adjustable legs, easier access to draining clean AVAILABLE OPTIONS &ACCESSORIES 5,�y ❑ Tank Cover - (� ttxnnco � NSF ❑ 9"(22.9cm)Casters Pitco Frialator, Inc• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 ¢� 603-225-6684•FAX.:603-225-8497•www.pitco.com L10-347 Rev 2 06/10 Printed in the USA Central Restaurant Products Model VF35 Tube Fired Gas Fryer OG 3/4"NPT GAS CONNECTION. CE MODELS USE A 3/4"INCH BSP ADAPTOR ADDING 1-1/2"(3.8)TO THE CONNECTION. O 1-1/4"NPT(3.2 CM)NPT L FULL PORT DRAIN VALVE f� 14[35.61 V — �— 46 6[117.7] 158[39.7j INTEGRAL FLUE DEFLECTOR. 32[81.3] 11 Q' INCHES[CM] 1611-81 � 6 B � Z LL 811-6] 468[1172] Z F 34186.41 G O ® NOW. 0 O 1 37 2 15-L[38:2j [38.6] 1132 9[22-9] [29.91 NOW. I —► 1 [4.5] 116[4.0] — 716[19.8] 12t66[30.61 — 224[57.8] —►I 32[12.0] ELECTRICAL OIL CAPACITY No Electrical options available 35 Ibs (15.9 kg) SHIPPING INFORMATION INFORMATION (Approximate) 36 x 19 x 46 in (116.8 x 48.3 x 91.4 cm) 181 Ibs (82.1 kg) 18.2 ft3 (0.5 m3 ) GAS CONSUMPTION PERFORMANCECHARACTERISTICS Cooks 55-59 lbs. (24.9-26.7kg) of fries per hour. 70,000 BTU's/Hour(20.5kW) (74MJ/hr) Frying area is 14" x 13-5/8"x 4" 35.6 x 34.6 x 10.2 cm) SHORT • 'M SPECIFICATION Provide Pitco VF35 tube-fired gas fryer. Fryer shall have an atmospheric burner system combined with three stainless steel tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone; minimum 13% of total oil capacity. Fryer cooking area shall be 14"x 13-5/8" (35.6 x 34.6 cm) with a cooking depth of 4" (10.2 cm). Heat transfer area shall be a minimum of 431 square inches (2780 sq cm). TYPICAL APPLICATION Frying a wide variety of foods in a limited amount of space. Frying that requires a medium volume production rate. Pitco Frialator, Inc• P.O. Box 501,Concord, NH 03302-0501 0509 Route 3A, Bow, NH 03304 gi 603-225-6684• FAX:603-225-8497•WWW.PitCO.COM L10-347 Rev 2 06/10 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. Central Restaurant Products QItem# VC36 SERIES C.S.I.Section 11420 o GAS RESTAURANT RANGE STANDARD FEATURES ® Stainless steel front, sides, back riser, high shelf and 6" adjustable legs. ® Six 20,000 BTU/hr. cast top burners with lift-off burner heads. Individual pilot for each burner. 07� N 12"x 24"aeration plates and removable 12"x 12"top grates 11 finished with matte black porcelain. _ ® Full width pull-out crumb tray under burners. ..• `� N 35,000 BTU/hr. standard oven measures 261/4"w x 22"d x 14'/z"h.Thermostat adjusts from 150'to 500°F. One oven rack and two rack positions. M %" rear gas connection and gas pressure regulator. t ® One year limited parts and labor warranty. OPTIONS ❑ Set of four casters,two locking. O Extra oven rack(s). ❑ Gas shut-off valve,3/4" N.P.T. pE51GA 0 Flexible gas hose with quick disconnect and restraining device.Consult price book for available sizes. SH NSF 4anr� O SPECIFICATIONS: o 36"wide gas restaurant range,Vulcan-Hart Model No.VG36. m Stainless steel front, sides, back riser, high shelf and 6" r adjustable legs.Six 20,000 BTU/hr.cast top burners with lift- off burner heads. Individual pilot for each burner. 12" x 24" C aeration plates and removable 12" x 12" top grates finished with matte black porcelain.Full width pull-out crumb tray under burners. 35,000 BTU/hr. standard oven measures 26'/4"w x 22"d x 141/2'h. Thermostat adjusts from 1500 to 500'F. One (n oven rack and two rack positions.3/a"rear gas connection and rn gas pressure regulator.Total input 155,000 BTU/hr. Exterior dimensions:36"w x 311/8"d x 591/2'h on 6"adjustable rn legs. 361/2"working height. (n AGA design certified and NSF listed. SPECIFY TYPE OF GAS WHEN ORDERING. SPECIFY ALTITUDE WHEN ABOVE 2,000 FT. tD N sl? C ,-r M VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201,TEL. 1-800-814-2028 "M8(2.05) 502-778-2791 QUOTE&ORDER FAX: 1-800-444-0602 V a VG36 SERIES GAS RESTAURANT RANGE IMPORTANT 1. A pressure regulatorsized forthis unit is included.Natural gas 4. These units are manufactured for installation in accordance 3.7"'W.C.,propane gas 10"W.C.manifold pressure. with ANSZ223.1A (latest edition), National Fuel Gas Code. 2. Gas line connecting to range must be%"or larger. If flexible Copies may be obtained from the American Gas Association, connectors are used,the inside diameter must be at least the 1515 Wilson Blvd.,Arlington,VA 22209. same as the%"iron pipe and rated for the correct gas input. 5. Clearances: Combustible Non-combustible 3. An adequate ventilation system is required for commercial Rear 6" 6" cooking equipment.Information may be obtained by writing to Sides 6" 0" the National Fire Protection Association,Batterymarch Park 6. This appliance is manufactured for commercial installation Quincy,MA 02289.When writing,refer to NFPA No.96. only and is not intended for home use. 12.000 (305) TYP_ 2.750 (69) 3/4- (19) GAS CONNECTION F\ 1 /711 F\ 1. 12.000 (305) TYP 29.250 9.250 (744) (235) TYP 12.000 --1 (304) 6.000 12.000 2.000 (1S2) (305) (SI) TYP. 36.000 (914) Soo 6 3) 22.625 (575) 3/4- GAS CONNECTION, I .i 0=0 O 0=0 0=0 S9.S00 — (1511) r _ 22.SDO 30.875 (572) (784) 368) 2S.062 I (6.7) I (637) (368) 66 L — _1 L oveN J 3L87S 5.000 MIN. (810) (iS2) 8.000 MAX. 6-.52) MIN: (203) 00 8. e.o0o Max. (203) NOTE: In line with its policy to continually improve its products,Vulcan-Hart Company reserves the right to change materials and specifications without notice. VULCAN-HART COMPANY, P.O.BOX 696,LOUISVILLE, KY 40201,TEL. 1-800-814-2028 Fazzs6(206j 502-778-2791 QUOTE& ORDER FAX: 1-800-444-0602 Rint[U On Rccycku P9pet I Star Manufxactur -ng International Inc ULTRA-MAX° THROTTLING THERMOSTAT GAS GRIDDLES Models 824T, 836T, 8QT, 860T& 872T Features/Benefits: * Thermostatically controlled with a throttling thermostat control from ¢ 150°to 450°F provides accurate temperature control of+/-20 degrees of set point. * Unique internal plate sensor accurately measures the temperature of the griddle plate 3/16"from the cooking surface for instant . response to surface temperature change and fast recovery. -- * Available in 24",36",48",60"and 72"widths to meet your space and volume requirements. * Ultra-Max high capacity 24"deep cooking surface is ideal for high ~ `�"`"`+•�.. volume operations. * Highly polished 1"thick steel plate for superior heat distribution, ' fast recovery and energy efficient operation. * Custom designed steel 30,000 BTU burner every 12"of cooking surface provides superior cooking performance. * Heavy-duty construction with all-weld body construction and 848T stainless steel front,side panels, bull nose and splash guard. * "Euro-style"design with stylishly curved,ergonomically advanced 1 �N front panel providing easy access and viewing of controls. * Standing pilot light for consistent performance. * Spatula wide 3-1/2"front grease trough and grease chute for *z easier cleaning. a * Large 6 quart stainless steel grease drawer(2 drawers on 50"and '�'t V 72"models). * Extra-heavy 4"adjustable legs to fit your countertop needs. * Floor model stands available for free standing unit.Optional casters available. . Applications: Ultra-Max Throttling Thermostat gas Griddles will exceed your food ""~ service operations expectations. Designed for high performance and r - reliability.Ultra-Max griddles will provide years of trouble free opera- tions. Construction: Ultra-Max thermostatically controlled griddles feature 1"thick highly polished steel griddle plate with 5"tapered stainless steel splash guard 836T and 3-1/2"wide front access grease trough with 6 quart grease drawer Shown with Optional Floor Stand , capacity. Includes a 30,000 BTU aluminized burner every 12"of width ;., controlled by throttling control valve with standing pilot light,3/4"N.P.T. male gas connection with convertible pressure regulator,and 4" adjustable legs. Warranty: c �L us i 4 Ultra-Max gas griddles are covered byStar's one year parts and labor LISTED �nRunoa , warranty. Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com S203/1041 Central Restaurant Products L ManufacturingStar International , ULTRA-MAX° THROTTLING THERMOSTAT GAS GRIDDLES Models 824T, 836T, 848T, 860T& 872T A B 30 5/8 _I [77.8CM) 24 • --------------- c 0 13 9/16 [34.4CM] . 4 5 7/16 AJ 1 (10.1CIA�[13.8CM) GAS INLET p 5 1/4 • (56_SCAfi Dimensions Model (A) (B) (C) (D) No. Plate Approximate Weight No. Width Depth Height Leg Width Controls BTU Grid Area Thickness Installed Shipping Inches Inches Inches Inches 824T 24" 32-3/8" 18" 21" 2 60,000 573 sq.in. 1" 220 lbs. 246 lbs. © (61 cm) (82.2 cm) (45.7 cm) (53.34) (3,697sq cm) (2.54 cm) (99.7 kg) (111.5 kg) 836T 36" 32-3/8" 18" 33" 3 90,000 860 sq.in. 1" 330 lbs. 369 lbs. (91.4 cm) (82.2 cm) (45.7 cm) (83.8) (5,545 sq cm) (2.54 cm) (149.5 kg) (167.2 kg) 1 848T 48" 32-3/8" 18" 45" 4 120,000 1146 sq.in. 1" 440 lbs. 492 lbs. (121.9cm) (82.2 cm) (45.7 cm) (114.3) (7,394 sq cm) (2.54 cm) (199.4 kg) (222.9 kg) 860T 60" 32-3/8" 18" 57" 5 150,000 1433 sq.in. 1" 550 lbs. 615 lbs. (152.4 cm) (82.2 cm) (45.7 cm(144.78) 1 (9,242 sq cm) (2.54 cm) 1 (249.2 kg) (278.7 kg) 872T 72" 32-318" 18" 69" 6 1180,000 J 1719 sq.in. 1" 1 660 lbs. 738 lbs. (182.9 cm) (82.2 cm) (45.7 cm) (175.3) 11,091 sq cm) (2.54 cm) 1 (299.0 kg) (334A kg) Gas griddles are constructed of stainless steel,valve knobs are protected by a stainless steel bull nose front. Griddle plate is 1" (2.54 cm)thick highly polished steel plate with a 5"(12.7 cm)high tapered wrap-around stainless steel splash guard.Unit has a 3-1/2"(8.3 cm)wide front grease trough with with grease chute and a 6 qt.(5.68L)capacity stainless steel grease drawer. Models 860T and 872T house two each 6 quart grease drawers.Units are equipped with a 30,000 BTU aluminized steel burner for every.12"(30.5 cm)of width and are controlled by a throttling control valve with standing pilot light,3/4"N.P.T.male gas con- nection with convertible pressure regulator.Griddles are supplied with 4"(10.2 cm)high stainless steel legs that have a 1-5/8" (4.5cm)adjustment. Units are approved for installation within 6"(15.2 cm)of combustible surfaces and are UL Gas Fired Listed for U.S.and Canada and UL classified to NSF Standard 4 Sanitation.Printed in the U.S.A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Star Manufacturing exercises good faith.efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided;the user assumes all risks in connection with such use. Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666-www.star-mfg.com Central Restaurant Products " Star Ma,nufact.ur n_q, STAR-MAX° RADIANT STYLE GAS CHAR-BROILERS Models 6115RCBF, 6124RCBF, 6136RCBF & 6148RCBF Features/Benefits: * Star-Max®radiant gas char-broilers are designed for the most demanding foodservice applications.Star-Max char-broilers deliver maximum performance and provide years of operation. * Available in 15", 24", 36"and 48"widths to fit many foodservice operation's space requirements. , * NEW longer lasting, heavy-duty metal knobs. " * Heavy-duty cast iron grates stand up to constant use. * All stainless steel construction and front panel for long lasting g_ attractive a ppearance and ease of cleaning. + +► * Designed with high performance 40,000 BTU H-style cast iron T burners every 12"of width. Cast iron burners provide excellent broiling performance, better heat distribution and maximum sectional control. Model 6136RCBF e * Double wall construction.and enclosed bottom helps reduce heat loss. * Heavy-duty cast iron grates can be individually positioned(flat V or slanted)to accommodate a variety of broiling needs. Plus, our grates are reversible with a thin side for searing and a Click here to buy nOW thick side for more delicate menu items. * Heavy guage stainless steel radiants contoured for even heat distribution. * Large capacity stainless steel water pan for easy clean up. * Stainless steel,2-3/4"high tapered splash guard provides u' maximum protection against grease and spills. RUTAURANT PRODUCTS * Cool-to-the-touch stainless steel bull nose front provides knob protection and comfortable work zone. * Units come with LP orifices for easy conversion.All units 1 -8bb-285- �,�� come with a convertible regulator to switch from natural gas to LP gas. Units are shipped Natural Gas- * Heavy-duty 4"adjustable legs to match the height of other Star-Max equipment in your line.. 'o Applications: Star-Max®radiant gas char-broilers are designed for high volume and reliability.Whether it's steak,chicken, hamburger,shish kabobs or other menu items;Star-Max char-broilers Will fulfill your menu requirements and more! } Quality Construction: Star-Max®line of radiant char-broilers feature stainless steel cool to the touch front panel,bull nose,drip pan,splash guard,and grease trough. Double wall aluminized steel side panels with cast u` iron burners every 12",adjustable control valves and standing pilot C " us are standard.Radiants are contoured stainless steel providing maxi- mum heat transfer and durability.Cooking surface consists of heavy uSTED esmRea�no« duty,cast iron grates adJustable to flat or slanted positions.Can be converted to lava rock style in the field. Warranty: Star-Max®gas hot plates are covered by Star's TWO YEAR parts and labor warranty. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com S211/1062 Central Restaurant Products Star Manufacturing STAR-MAX° RADIANT STYLE GAS CHAR-BROILERS MOtlels 6115RCBF 6124RCBF 6136RCBF & 6148RCBF A I C 0 00 :======r U F FE:�� . 4.0 Q -4.17 4__20.74 --I B 1 Dimensions (A) (B) (C) (D) Weight Model Width Depth Height Leg Width Installed Shipping No. Inches Inches Inches Inches No.Controls BTU Grid Area lbs. lbs. (cm) (cm) (cm) ((cm) (kg) (kg) 6115RCBF 15 29 15-1/2 12-3/4 1 `40,000 300 sq.in. 80 88 (38.1) (65.4) (39.4) (32.39) 1935 sq.cm (36.4) (40.0) 6124RGBF 24 29 15-1/2 20-3/4 2 `80,000 480 sq.in. 140 155 (61.0) (65.4) (39.4) (52.71) 3097 sq.cm (63.5) (70.3) 6136RCBF 36 29 15-1/2 32-3/4 3 *120,000 720 sq.in. 220 240 91.4 65.4 (39.4) 83.19 4645 sq.cm 100.0 (109.0 614aRC8 48 29 15-1/2 44-3/4 4 '160,000 960 sq.in. 300 325 (121.9)(65.4) (39.4) (113,67) 6194 sq.cm (136.0) (147.7) Units operate on Natural or Propane Gas-On propane gas 35,000 BTU/HR for every 12"(30.5cm)width Gas char-broilers are constructed with stainless steel front panel and double wall aluminized steel side panels.Units have 40,000 BTU(35,000 BTU on propane gas)cast iron burner for every 12"(30.5 cm)of width and are controlled by an adjustable valve.Two countoured stainless steel radiants per burner are provided.Cooking surface is a heavy duty cast iron grate type that is adjustable in height.A stainless steel water pan is provided.Control.knobs are protected by a stainless steel bull nose front.A standing pilot is provided.Char-broilers are,supplied with 4"(10.2 cm)high die cast nickel plated legs that have a 1-3/8"(3.5 cm)adjustment.Gas connection is 3/4"N.P.T.male and a convertible pressure regu- lator is provided.Unites are UL Gas Certified for U.S.and.Canada.UL sanitation approved. Due to periodic,changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com Central Restaurant Products e Star Manu,factur:in g STAR-MAX® GAS HOT PLATES Models 602HF, 602HWF, 604HF& 606HF Features/Benefits: • Star-Max®gas hot plates are designed for the most demanding foodservice applications and deliver years of maintenance free operation. • Available in 2,4,and 6 burner styles to accommodate many volume operations. * Sizes available in 12",24",or 36"widths to fit almost anywhere and suitable for a variety of pots and pans. • • NEW high performance 25,000 BTU cast iron burners provide p'il maximum heat distribution and control. : it Al stainless steel construction and front panel for long lastingF .. a attractive appearance and ease of cleaning. * Double wall construction and enclosed bottom helps reduce 1 heat loss. Model 604HF Tt NEW longer lasting, heavy-duty metal knobs. * Heavy-duty cast iron grates stand up to constant use. • Standing pilot for each bumer for easy ignition. • Manual on/off control valve has 1/4 turn for easy temperature control. ,' z F�3 * Cool-to-the-touch stainless steel bull nose front provides knob protection and comfortable work zone. * Gas convertible in the field with conversion kit supplied with each hot plate. Units are shipped Natural Gas. • Removable crumb tray for easy cleaning. • Heavy-duty 4'adjustable legs to match the height of other Star-Max equipment in your line. }' Applications: H , Star-Max°gas hot plates are designed for years of maintenance free operation and reliable cooking performance.Whatever the menu item, Star-Max hot plates will out perform the competition. r Quatity Construction: �w Star-Max®hot plates are constructed of stainless steel fronts and $" bull nose to provide control knob protection.The body and drip pan g are constructed of aluminized steel for long lasting durability. Units are shipped from the factory for operation on natural gas. Propane gas conversion can be accomplished in the field by changing orifices(supplied with units)and regulator setting. ` Warranty: Star-Max®gas hot plates are covered by Star's TWO YEAR parts and labor warranty. OL NSF . 0 CERTIRCATION • Is0 9001:2000 - Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com S207/t062 Central Restaurant Products Manufacturing STAR-MAX° GAS HOT PLATES • Models 602HF, 602HWF, 604HF & 606HF Te Ak• • t 7/8[4.801 0 A E COIDG (�10% no.zcnq t f -L2 --� I: L1 do 71 ,'A6JUSTAtENr� 1t 3/4[29.8Cld]r-I p .I � o Dimensions (A) (B) (C) (L1) (L2) Cooking Surface Approximate Weight Width Depth Height Length Length Height Installed Shipping Model Inches Inches Inches Inches Inches Inches lbs. lbs. No. (cm) (cm) (cm). (cm) (cm) (cm) (kg) (kg) 602HF 12-3/16 28-7/8 11-15/16 10-1/2 20-3/8 11-15/16 66 75. 31.0 73.0 30.0 27.0 52.0 30.0 60.0 34-1 602HWF 24-3/16 17 11-15/16 22-1/2 8-1/2 11-15/16 70 80 61.0 (43.0) (30.0) (57.0 (21.6) 30.0 (31.8 (36.4) 604HF 24-3/16 28-7/8 11-15/16 22-1/2 20-3/8 11-15/16 110 125 61.0) (77.8) (30.0 (57.0) 52.0) (30.0) (50.0) (56.8) 606HF 36-3116 28-7/8 11-15/16 34-1/2 20-3/8 11-15/16 176 200 (92.0) (73.0) (30.0) (87.0) (52.0) (30.0) (80.0) 4"(10 cm)legs with 1-318"(3.5 cm)adjustment Model No. Type Gas BTU Rating Type Connections 602HF Natural/Propane 50,000 314" 1.9 cm N.P.T.Mate 602HWF Natural/Propane 50,000 3/4"(1.9 cm)N.P.T.Male . 604HF Natural/Propane 100.000 3/4" 1.9 cm N.P.T.Male 606HF Natural/Propane 150,000 3/4"(1.9 cm)N.P.T.Male Gas hot plates are constructed of aluminized steel with stainless steel front. Unit has aluminized steel drip pan,heavy-duty cast iron grates,cast iron 25,000 BTU burners,on-off manual control valve,standing pilot for each burner and pressure regulator. Hot plates are available.in 12",24",or 36"wide sizes and operate on natural or propane gas. Hot plates are CSA-GAS certified and NSFt listed.Printed in the U.&A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet an:subject to change without notice.While Star Manufacturing exercises good faith efforts lo.provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided;the user assumes all risks in connection with such use. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314).678-6303-FAX:(314)781-5445-www.star-mfg.com Central Restaurant Products E CONVECTION OVEN ,r BRONZE GAS, DOUBLE DECK Standard Features BGS/22SC c- 0 - ENERGY STAR°qualified - Patented, high efficiency, non-clog Jet Stream burners I - 54,000 BTU Per Oven Cavity(NAT or LP) -available in standard depth only - Double deck convection oven is 66-1/2"in heightCD s; . - Dependent doors with windows 3 - Oven interior light - Coved, porcelain interior g - Rugged double door with stainless steel door seals - Soft Air, two-speed, 1/2 hp fan motor 11-position rack guides and 5 plated oven racks - Electronic ignition �. - Forced cool down fan mode fi - - Oven"ready"light - - Available Control SC-Standard Controls 140°F to 500°F solid state thermostat and 60 minute. (shown with optional casters) mechanical cook timer. STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel front,sides and top. Oven Heating: 54,000 BTU(NAT or LP). Oven heating is regu- Doors: Dependent doors with windows. Stainless steel lated by an adjustable thermostat control.Blower fan circulates air within the cavity"scrubbing"heat to the oven interior for even construction,heavy-duty welded steel frame and 5/8"diameter full-length hinge pin. heat distribution within the cavity. Control Panel: Located on front, at right side of oven, away Oven Interior:Coved porcelain enamel finish. from heat zone. Removable panel opens downward for easy Rack and Rack Guides: Heavy-duty removable wire rack guides servicing. spaced on 1-5/8"centers offer 11 different rack positions.5 wire Legs: 6 stainless steel legs standard. racks provided with each oven. Blower Fan and Motor:1/2hp,2-speed motor,172511140 r.p.m Note:Oven cannot be operated without fan in operation. ,Qk" ("NSF, Form BGS/22 Rev 5(May/2010) Printed in USA Central Restaurant Products Models: GBGS/22SC Dimensions-in(mm} 1 v-� �I I`—(432) � 3r(965) 127s' 47 (324) (1068) �--C 13" 6•(153) DEPTH OVEN INTERIOR RACK CLEARANCE SHIPPING CRATE MODEL A B. C WIDTH DEPTH HEIGHT- WIDTH DEPTH WIDTH DEPTH HEIGHT VOLUME WEIGHT BG/22SC 39.75" 30" 34.375" 29" 22.5" 20" 28.25' 22" 40" 45.5" 69" 118 cu.fL 1,040 1bs (1010) (763) (874) (737) (572) (508) (718) (559) (1220) (1448) (1753) (2.95 cu.m.) (471.7 kg.) Note:when shipped on legs,crated height is 69"(175.3 mm) UTILITY INFORMATION MISCELLANEOUS • If using flex hose connector,the I.D should not be smaller GAS: than 3/4"and must comply with ANSI Z 21.69. • If casters are used with flex hose,a restraining device • Standard Depth: 54,000 BTU per oven cavity(NAT'or LP) should be used to eliminate undue strain on the flex hose. • One 3/4"male connection Clearances from combustibles:Top-0",bottom-0 right • Required minimum inlet pressure: side-0"and left-3" • Install under vented hood -Natural gas 7"W.C. Check local codes for fire.and sanitary regulations -Propane gas 11"W.C. If the unit is connected directly to the outside flue,an A.G.A approved down draft diverter must be installed at the flue outlet,of the oven ELECTRIC: Standard:120/60/1 phase,furnished with 6'cord w/3- Oven cannot be operated without fan in operation prong plug(1 plug/deck).NEMA#5-15p.Total maximum amps 7.9 'All units are shipped single phase. Notice: Southbend reserves the right to change specifica- Lions and product design without notice.Such revisions do not entitle the buyer to corresponding changes,improve- ments,additions,or replacements for previously purchased equipment. OPTIONS AND ACCESSORIES ❑ Bolt-down flanged legs ❑ Extra oven racks 0 3/4"quick disconnect with flexible hose El ❑ Knocked down packaging (specify length:3ft,4ft,or5ft) Swivel Caster-front with locks p 9� 9 ❑ Export Crating ❑ Down draft diverter for direct ❑ 2"air insulation panel(stainless steel only) flue INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. �y C �! 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 (919)762-1000 www.southbendnc.com Form BGS/22 Rev 5(May/2010) Central Restaurant Products 6/19/2018 Southbend-Platinum Sectional-Infrared and Radiant Salamanders ., Follow us on: Home Products Sales Resources Configurator Service Applications Contact . ls1Gt�,t1:1i17�CdaL:JJ)L'Ii�tciP] - Infrared or Radiant Salamanders r. Salamander broilers add high volume broiling in a small space. Salamanders can be mounted above an existing range, on a wall, or -- used as countertop units. Infrared and radiant models are available. '" Southbend Broilers combine speed, efficiency and output in a broiler that just won't quit. Southbend salamander broilers have a large cooking surface and dual controls to save on energy costs. P36-NFR Features • Available 32", 36"and 48" • Larger broiling surface(30"x14") • Larger warming area(30"x 14") • Stainless steel cradle and carriage corstruction. • Stainless steel interior • 5 position, "Easy Track", counter balanced,`rack adjustment and easy roll-out access • Ergonomic metal handle • Smooth design with no exposed fasteners • 1650"F tile temperature on Infrared models • Dual valve control for left and right c-peration • Burners run front to back for better zone control • (4) 10,000 BTU burners on the 32"aid 36" • (6) 10,000 BTU burners on the 48" 90 second preheat time with no waiting between loads Options ti Accessories • Interpiping kit • Slope enclosure • Walt mount kit • Counter mount with tegs • Flue mount kit(no charge) Warranty • 2-Year Warranty on Operational Parts • 2-Year Labor 24-7 Warranty Spec Sheets • 32"Infrared Compact Broiler • 36"Infrared Compact Broiler • 48" Infrared Compact Broiler • 32"Radiant Compact Broiler •. 36'Radiant Compact Broiler • 48"Radiant Compact Broiler Manuals • Infrared/Radiant Broilers (NFR,and RAD models) • Infrared/Radiant Broilers(Parts Manual). (NFR and RAD models) httpJ/southbendnc.com/sectional-salamander.html 1/2 6/19/2018 Southbend-Platinum Sectional Infrared and Radiant Salamanders Site Map Home Sales Resources Service Applications United States Owners Manuals Technical Service Products Alaska Spec Sheets Part Inquiry Contact Platinum Series Hawaii Downloads Warranty Service Request Restaurant Ranges Canada Product Catalog Service Bulletines Convection Opens International Product Configurator Warranty Service Request TruVapor Order Status Image Gallery Service Agencies Broilers Map Policy Counterline Steam Fryers&Pasta Cookers A Middleby Corporation Company c02017 Southbend,All rights reserved. Privacy Poticy l Employees I Terms and Conditions Follow us: http://southbendnc.corrVsectional-salarrander.hM 212 EF11110:11111111:11 Will DISHMACHINES�� Chemical Sanitizing Double Rack Corner Dishwasher ® FEATURES: ■ 80 racks/320 covers per hour. • ■ Large 20-1/2" clearance for dishes. ' - ■ Economical to operate. Uses as little as .97 y � I h ii gallons of water per rack. ® All stainless steel construction assures long life and ears of trouble free operation. Y p ® Unique spray arm system features upper and lower stainless steel wash arms with reinforced . end caps. Specially designed pull-pins allow wash arms to be easily removed for cleaning. ® Pump purging system improves results by eliminating soil and chemical carryover during. rinse cycle. ® To mounted controls include - p de built-in chemical `- pumps and deliming system that assures proper chemical usage. a: ® Auto start/stop makes operation safe and easy. P - .- ■ Built-in Poly ProTM scrap accumulator with all stain- '"" less steel drawer prevents food soil from entering drain system. RIGHT FRONT DOOR ® Water inlet comes with built-in strainer, CONFIGURATION SHOWN prevents debris from clogging the water valve. AVAILABLE IN EITHER RIGHT OR ® Dishmachine comes with 2 dishracks. LEFT CONFIGURATION. ® Stainless steel impeller offers extended life and service. ® Stainless steel scrap tray long lasting. in W . Available Options ® Solid/Powder Dual Bowl Dispenser Optional Temp-Surer" Unique pull-pin design ■ The "TEMP-SURE" requires a separate 208-240v heater assures a allows wash arms to be 3 phase 40 amp power supply. continuous supply of easily removed for 140°F hot water that cleaning. ® Sanitizer Alarm guarantees excellent results. N Alternative Cycle Times ® Alternative Voltages Available r ? 4 ® Stainless Steel Tables. a ; f N Stainless Steel Scrap Trap in lieu of Poly Pro _ ■ Slant Shelf 21"X42" �p Y� - „� fF - CMA Sanitizer Alarm System To mounted controls Pump y p p purging system iiM®lEBIICQ is an audible alarm and include built-in chemical improves results by Z warning light feature that pumps and d e I i m i n g eliminating soil and Registered Trademark gives a warning when system that assures chemical carryover sandizer product is proper chemical usage. during rinse cycle. nearly empty. �'r, �+ 'A° C UL US LISTED tntertek COMMERCIAL 3090590 DISHWASHER 864T CMA Dishmachines 12700,Knott Street Garden Grove,CA 92841.8.00-854-6417•714-898-6781 •Fax:714-895-2141 •www.cmadishmachines.com CMA reserves the right to modify specifications or discontinue models without prior notification. FN;`10104'00 ©2-2018 CMA,Inc. t DISHMACHINE Chemical Sanitizing Double Rack Corner Dishwasher WARNINGS: •Plumbing connections must be made by a qualified service company who will comply with.all available Federal,State,and Local Health, Plumbing and Safety codes. •CMA recommends utilizing a water softening system to maintain water hardness measurements of 3.5 gpg(grains per gallon)or less.This will assure maximum results and optimum operation of the dishmachine. -------- Door Opening 20-1/2' FRONT i Counter RIGHT CMA TABLE DIMENSION VIEW Top VIEW 80 1/4' Adj. _T . — 81-1/4 Door Scrap Tray Opening j 20-1/2' w 4Y718" Drawer 59-1/2 l Adj. Adj• Cleanout 60-112" Drain—: 12-1/2'Adj. rain ' Electrical Hook U Water Inlet 3° 5111 Scrap Tray Drain P Facing Floor 3'Off The top Off The tap 6 r 5'Min. 21" 25-36 2 3/4" 34-1/Z' �� 25-1/4' MAX 3/16' MIN. TOP Q 6° VIEW 5°Min. 44-114'--]-] — Specifications: MODEL CB USA METRIC USA METRIC OPERATING CAPACITY WASH PUMP MOTORS HP(2) 1 1 RACKS PER HOUR NSF RATED 75 75 DIMENSIONS OPERATING CYCLE DEPTH 25-1/4' (64cm) WASH TIME-SEC 45 45 WIDTH 44 1/4' (112cm) RINSE TIME SEC 30 30 HEIGHT 59-1/2'-60-1/2' (151.1-153.7cm) DWELL TIME-SEC 15 15 STANDARD TOTAL CYCLE TIME 90 90 TABLE HEIGHT 34` (Mcm) WASH TANK CAPACITY 1.92 GAL. 7.27 L MAXIMUM CLEARANCE PUMP CAPACITY 104 GPM 2 Pumps) 394 LPM FOR DISHES 20° 43cm OPERATING TEMPERATURE STANDARD DISHRACK 2 2 REQUIRED 120°F (49-C) DIMENSIONS 19-3/4"X19-3/4" 50X50cm RECOMMENDED 140°F 60-C ELECTRICAL RATING VOLTS AMPS WATER CONSUMPTION 115 30 PER RACK .97 GAL. (3.67 L) PER HOUR 72.67 GPH 275 LPH WATER REQUIREMENTS APPROXIMATE SHIPPING WEIGHT 3618 (163kg) WATER INLET 3/4' - SNIPPING DIMENSIONS PALLET BOX @ 56'X 41"X 70'DRAIN-I.P.S. 2' Summary Specifications:Model CB CMA Energy Mizer model CB low temperature; chemical sanitizing commercial dishwasher meets UL and ETL`sanitation and con- struction s andards WITHOUT the use of BOOSTER or TANK HEATERS.The model CB is constructed entirely of stainless steel. Each unit automatically washes, rinses and sanitizes food service utensils in standard 19-3/4" x 19-3/4" racks. Unit comes standard with upper and lower stainless steel wash arms.The model CB incorporates a pump purging system that improves results by eliminating sod and chemical carryover during rinse cycle. Note:This machine does not have built-m heaters,therefore pro- duces no steam. Advisory:CMA does NOT endorse"Tankless On-Demand"water heaters for use on uL CMA CMA Dishmachine products.CMA DOES endorse,and highly recommends,the O °�� standard"tank"style water heaters,sized properly to handle each particular facility M@! EM with their water heating requirements. t"'ene .°—a 3090690 ear ( Registered Trademark CMA Dishmachines 12700 Knott Street Garden Grove,CA 92841.800-854-6417-714-898-8781 Fax:714-895-2141 •www.crnadishmachines.com PN: 10104.00 CMA reserves the right to modify specifications or discontinue models without prior notification. ©2-2018 CMA,Inc. an At;Grn;P ComW.y AOO G 9 0 U P Th°Spirir"f E°rnll°°c". � Z I ' _ _ I _ � I � I` IiI �i � I ' l oollt.c . For 60 y 4) T Ex t c A-M cA1Q wAlzm �f (�v�N � mom C rrC T�� X, rc.�ir�bp c _ rim (Z ,A- 2 Dobn V L-OUPlT'rL � G N�t2I�ROlG PUP p � TI owe pop Z u IZN r tz b C.G�-A�I pp o k XL Lo �cf _ I Ly ------ .� S 144 CL �� � . mod s �s Df �d� � Item No. Quantity BEVERAGE-AIR PO Box 5932, Spartanburg, SC 29304 29" DEPTH MODELS: 1-888-845-9800 Fax#1-864-582-5083 UCR27A http://www.Beverage-Air.com UNDERCOUNTER UCR48A REFRIGERATOR UCR60A Commercial Refrigeration Equipment FOOD PREPARATION SERIES UCR72A General Specification UCRSERIES UNDERCOUNTER UNITS Versatile, compact (29" deep) models for undercounter and worktop applications for refrigerated storage of food product., 74k Height is 34-1/2". Vl CABINET CONSTRUCTION Heavy duty construction includes exterior stainless steel on - front, sides, door(s)and grille. Cabinet back and bottom are galvanized steel. Interior liner is made of corrosion resistant anodized aluminum. Interior thermometer is standard. y yam. Cabinets are insulated with 2"thick foamed-in-place polyure- thane insulation. Sub-top insulated with 1-1/2" foamed-in- place polyurethane insulation. Doors are mounted to cabi- net on self-closing, cartridge style hinges with 1200 stay UCR27 open feature. Doors are equipped with a snap-in-place vinyl magnetic gasket for positive seal. Convenient, double pull style door handle is made of black anodized. aluminum. 6." high casters are standard, 2 include brakes. An 8' cord set -is provided with 115 volt models. Cabinet interior standard ` with 2 steel wire epoxy coated shelves per section. Interior - light with manual switch is provided.with glass door models. REFRIGERATION yt. Refrigeration system utilizes R134a refrigerant governed b 9 y g 9 Y a capillary tube system. Automatic (non-electric) conden- - Y" sate evaporator is provided. Interior forced-air system with , high humidity evaporator coils, provides the ideal environ- ment for food preservation. * ELECTRICAL Units wired at factory and ready for connection to a 115/60/1 phase, 15 amp dedicated outlet. 8' long cord and plug set UCR48 included. SPECIAL FEATURES • Cartridge style door hinges provides positive seal & ELECTRICAL CONNECTION eliminates door sagging issues(excludes glass door and Units pre-wired at factory and include 8' some special units). long cord and plug set. • Optional 6"legs or 3"casters available i • e ' „ssa, NFJAA•5-,5P Available From: TOT UL c uL us Model Specified Store# Location Quantity BEVERAGE-AIR PLAN VIEWS 23 1M° Standard Undercounter 2� " "'"► 23, >Refrigerator Cabinet t " ` 22 W 1H9OE OWN 27 trti3- 21.Sb Models: UCR27A/UCR48A/UCR60A/UCR72A 1 r _ CKU-10 MODEL UCR27 UCR48 UCR60 UCR72 t. '551t4' 231t4' ' O\TRi4L 34 �' t DOOR," w1 I EXTERNAL DIMENSIONAL DATA TOP arIEtiv Length Overall(inches) 27" 48' 60" 72" Length Overall(mm) 686 1219 1524 1829 - T 2814'ti €M4T VIEW Depth Overall(inches)-Less handle 30 71W 29 114" 29 1/4' 29 1/4" UCR27 TOP UCR27 FRONT Depth Overall(mm)-Less handle 784 743 743 743 Height Overall—On 6"casters(inches) 34 1/2" 34 112" 34 1/2" 34.1/2" _..9. i Height Overall—on 6"casters(mm) 876 876 876 876 Depth with Door Open 90° 51 5/8" 50 5/8" 551/4" 52 cssE Clear Door Opening(inches) 22112"x 21 1/2' 19 1/2"x 21 117 22 IIT x 21 12" 19 112"x 21.10 _ 52 19' Dyl4rV4.1 OL`P1te Number of doors 1 2 2 3 21.114- INTERNAL DIMENSIONAL DATA WON 414DTk NET Capacity(cubic R) 7.3 13.9 17.1 21.5 TOPVIEWh' 1 NET Capacity(Liters) 207 394 484 609 UCR48 TOP Intemal Length Overall(inches) 23" 44' 56" 68" Internal Length Overall(mm) 584- 1118 1422 1727- 19 12° 48"wmTH_� Intemal Depth Overall(inches) 18" 17- 19 3/4" 19 3/4' DOOROPENLvc Intemal Depth Overall(mm) 457 432 502 502 23 1/4'DOOR HT 34 l2° Intemal Height Overall(inches) 23" 23" 23' 22 314"` O`4j L I 21 I/Y Intemal Height Overall(mm) 584 584 584 578 RT DOOR OPE111- 28 12" Number of shelves 2 4 4 6 L — ELECTRICAL DATA 4 INSIDEwmTH Full Load Amperes 115/60/1 4.0 3.3 8.2 8.2 FRONT VIEW ENERGY CONSUMPTION(KWH) 2.23 2.62 3.5 4.1 UCR48FRONT REFRIGERATION DATA Horsepower 1/6 1/5 1/4 114 WEIGHT DATA } � } 21 Gross Weight(Crated Ibs) 157 230 235 320 30 3�cw9a 2 `•Er 53 Gross Weighl.(Crated kg) 71 104 107 145. j _ rt Ot"-PAL tYJ.iR pF4aw � } K°x)i"t ii t & C u` US !--"+aap Vt Vi\ UCR60 TOP 21 1/4" cvvi.� 191/2° DOOR 28 24 114' 23 114" ° DOOR OPENING IreDOOR:VIDTH DOOR at""n' � 1 � �DOOR lti Jo Mir 7T t:'IC :t ".�-++•.r..-. � j - L3114" :��.._._-.._«._ �._-..-...._..._. . 1 27 r COOK DPEr'1r* rlartt ) �) Teo28.5/8" DOOR 34 Ir i HT FF �(- p vorwc, y3 ` 34 5/8' 1725 FRONT VIEW L , FRUNOT VIEW �Jl OVERALLHT DOOROPEMNG UCR72 TOP UCR72 FRONT UCR60 FRONT BEVERAGE-AIR®CORPORATION 7001Buffington Road•PO Box 5932•Spartanburg,SC 29304 USA•(864)582-8111 •Fax(864)582-5083•(888)845-9800 WWW.beverage-air.com Specifications are subject to change without prior notice. 07/09 TRUE FOOD SERVICE Project Name: AAA# G EQUIPMENT, INC.. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 Item #: Q sfs# (636)240-2400•Fax(636)272-2408•(800)325-6152 9 Intl Fax#(001)636-272-7546 ' Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.iruemfg.com Model#: Model: T 49 . . r► . ... l� -- -- / True's solid door reach-in's are designed with enduring quality that protects your long term investment. Designed using the highest quality materials and.components t to provide the.user with colder product temperatures,lower Utility costs,exceptional food safety and the best value in ' today's food service marketplace. / Oversized,factory balanced, -'. • refrigeration system holds33°F to 38°F(.S°C to 3.3°C)for the best in food preservation. r< ► Stainless steel solid doors and front.The finest stainless g. available with higher tensile strength for fewer dents and scratches.. Adjustable,heavy duty PVC coated shelves. x ► Positive seal self_closing doors. s OWN C7 Lifetime guaranteed door hinges t F and torsion type closure system. Bottom mounted units feature: Scan code forvideo / "No stoop"lower shelf. / Storage on top of cabinet. Compressor performs in coolest, most grease free area of.kitchen. Easily Click here to buy now! @G)MQM0 �® 1-866-285-1252 / for cleaning.ible condenser coil RESTAURAN T PROi>f1l�S ROUGH-IN DATA Specifications subject to change without notice. Chart dimensions rounded up to the nearest W(millimeters rounded up to next whole number), Cabinet Dimensions (inches) Cord Crated (mm) Length Weight NEMA (total ft.) (lbs.) Model Doors Shelves L D H* HP Voltage Amps Co fig. (total m) (kg) T-49 2 6 541/s 291/2 783/s 1/2 115/60/1 9.1 5-15P 9 425 1375 750 1991 1/2 230-240/50/1 5.4 A 2.74 193 •Height does not include 5"(127 mm)for castors or 6"(153 mm)for optional legs: APlug type varies by country. ' Y OWN O APPROVALS. AVAILABLE AT' e .L as a �L os NSF C 3/13 Printed in U.S.A. Model: T49 . . . ... •- STANDARD FEATURES DESIGN • Welded,heavy duty steel frame rail,black ELECTRICAL • True's commitment to using the highest powder coated for corrosion protection. Unit completely pre-wired at factory and ready quality materials and oversized refrigeration • Frame rail fitted with 4"(102 mm)diameter stem for final connection to all 5/60/1 phase,15 amp systems provides the user with colder product castors-locks provided on front set. dedicated outlet.Cord and plug set included. temperatures,lower utility costs,exceptional DOORS • t 15/60/t food safety and the best value in today's food . Stainless steel exterior with white aluminum 0 NEMA-5-1511 service marketplace. liners to match cabinet interior. Doors extend REFRIGERATION SYSTEM full width of cabinet shell. Door locks standard. OPTIONAL FEATURES/ACCESSORIES • Factory engineered,self-contained,capillary Lifetime guaranteed recessed door handles. OPTIONAL rge and lead times may apply. tube system using environmentally friendly Each door fitted with 12"(305 mm)long (CFC free)134A refrigerant. recessed handle that is foamed-in-place with 230-240V/50 Hz. • Extra large evaporator coil balanced with.higher a sheet metal interlock to ensure permanent O 6"(153 mm)standard legs. horsepower compressor and large condenser, attachment. O 6"(153 mm)seismic/flanged legs. maintains 33"F to 38"F(.5•C to 3.3'Q for the • Positive seal self-closing doors. Lifetime Alternate door hinging(factory installed). best in food preservation. guaranteed door hinges and torsion type 0 Additional shelves. • Sealed,cast iron,self-lubricating evaporator closure system. ❑Half door bun trayracks. Each holds up to fan motor(s)and larger fan blades give True Magnetic door gaskets of one piece eleven 18"L x 26"D(458 mm x 661 mm)sheet reach-in's a more efficient low velocity,high construction,removable without tools for ease pans(sold separately). volume airflow design.This unique design of cleaning. O Full door bun tray racks. Each holds up to ensures faster temperature recovery and SHELVING twenty-two 181 x 26"D(458 mm x 661 mm) shorter run times in the busiest of food service sheet pans(sold separately). El Six(6)adjustable,heavy duty PVC coated wire Remote cabinets(condensing unit supplied environments. shelves 249A61 x 223/s'D(624 mm x 569 mm). by others;system comes standard with 404A • Bottom mounted condensing,unit positioned Four(4)chrome plated shelf clips included per expansion valve and requires R404A refrigerant). for easy maintenance.Compressor runs.in shelf. coolest and most grease free area of the kitchen. . Shelf support pilasters made of same material Consult factoryn.All remote service department for Allows for storage area on top of unit. as cabinet interior;shelves are adjustable on'h" BTU information.All remote units must be hard CABINET CONSTRUCTION 03..mm)increments. wired during installation. • Exterior-Stainless steel front. Anodized quality LIGHTING aluminum ends,back and top. Incandescent interior lighting-safety shielded. • Interior-attractive,NSF approved,white Lights activated by rocker switch mounted aluminum liner.Stainless steel floor with coved above doors. corners. MODEL FEATURES • Insulation-entire cabinet structure and solid . Exterior temperature display. doors are foamed-in-place using Ecomate.A . Evaporator is epoxy coated to eliminate the high density,polyurethane insulation that has potential of corrosion. zero ozone depletion potential(ODP)and zero • NSF-7 compliant for open food product. global warming potential(GWP). PLAN VIEW A A O 54 4a" (f375 mm) A 78Sh6' (1990 mm) 29!r' 76151u" f790 mm) 83'/16" - (2t t7-mm) A 55 437" #. p398mint t ;25 7/3:" ! (649 mm) it 5" Av ..4'J (127 mm) (1oz mm), ELEVATION (35 mm) PLAN VIEW WARRANTY METRIC DIMENSIONS ROUNDED UP TO THE Three year warranty on all parts NEAREST WHOLE MILLIMETER l Model Elevation Right Plen 3D H and labor and an additional 2 Kc year warranty on compressor. SPECIFICATIONS SUBJECT TO CHANGE T-49 TFGY36E TFEY03S TFEY02P TFGY363 (U.S.A.only) WITHOUT NOTICE TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•O'Fallon.Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.fax#(001)636-272-7546•www.truemfg.com 0 PROJECT NAME: LOCATION: ITEM NO: PREPARATION TABLE an: ° D MODEL NO: The 8000N Series raised condiment rail preparation table meets the 1998 NSF/ANSI standard 7,41'F.pan product temperature requirements.Our Exclusive Dual System is proven by over 15 years of wrapped coldwall_ , AIA NO: construction experience. Rail is provided with an Exclusive drain for easy clean-up. SIS:NO: CSI SECTION:11400 AVAILABLE MODELS: and door openings shall be thermoformed high 8000N Raised rail preparation tables. ❑ 8148N impact ABS. Each section will be provided with(1) Model 8148N shown. ❑ 8260N removable interior epoxy-coated wire shelf:The base ❑ 8268N shall be foamed in place polyurethane insulation with a ❑ 8383N minimum thickness of 2 ❑ 8395N DOORS: Stainless steel front with easy to grasp ❑ 84111 N recessed handles.Doors mounted on heavy duty stainless steel concealed type hinges with pivot STANDARD FEATURES: • Meets 1998 NSF/ANSI standard 7,41°F product pin in nylon bushing.Door interior is deep drawn temperature requirements thermoformed high impact ABS with press-fit ; x s replaceable magnetic gaskets,designed for long life • Recessed wrapped coldwall rail with exclusive separate and easy maintenance.Doors are foamed in place ' t . temperature controls&expansion valve for base and rail ° • Exclusive press fit magnetic removable gaskets polyurethane insulation. fir. :` • Separate dual controls stem for rail&base allows shutting rail off at night for up to 60%energy savings REFRIGERATION SYSTEM: The system will Condensing unit with hot condensate evaporator utilize R-404a refrigerant and be provided with a hot • Hinged louver for panel for easy access to drain gas condensate evaporation system.Dual refrigeration • system with independent controls for the base and the gate valve,rail temperature control and cleaning of rail.The base will have a blower coil with a dedicated_ condenser coil metering device and solenoid valve allowing the • Exclusive rail drain for easy clean-up thermostatic.control to independently control the base CABINET EXTERIOR: Unit top and raised rail will temperature.The raised mechanically cooled rail will OPTIONS/ACCESSORIES' be formed from four piece 20 gauge stainless steel with be controlled utilizing an expansion valve metering ❑ Patented triple or double device with its own solenoid valve and thermostat.An drawer cartridges for 27" a 1-1/2"90°nosing/top turndown.The raised refrigerated g on/off switch,located directly behind the hinged louver, openings rail will be mechanically cooled and shall be provided with p gs is provided as standard to allow the rail to be shut ❑ Overshelf assembly one single opening to allow flexible pan configurations. y The interior of the rail will be constructed of three-piece off independently of the base.A pressure control e. ❑ Cutting boards provided to monitor the dual systems performance. construction with coved comers for easy cleaning. Rail ❑ Stainless steel back will hold 6"deep pans-not included. The pans willset on El Legs in lieu of casters ELECTRICAL:The units will be provided with a an integral recessed pan ledge(1 at front and 3"at rear) El Pull-out catch pan assemblies 8'power cord and 3-wire grounded plug.as standard, making clean-up easy without requiring the remova;of any pre-wired for 115 volt,60 hertz,single phase ❑ Tray racks for 18 x 26 sheet pan supports. All units provided with hinged removable operation.Export voltages are available and require pans for 24"or 27"openings stainless steel covers,fabricated from 20 gauge stainless hard wiring in the field to the units main junction box, steel,and supplied with a combination of covers which (unit will be shipped on legs for export applications, allow maximum access to the pans.,Unit bottom and unless specified otherwise). exterior back are galvanized metal.Exterior ends are finished in stainless steel.New hinged lower for easier This equipment is intended for use in rooms having an cleaning of the coil and draining the rail. Unit mounted on ambient temperature of 86T(MC)or less. 6"(overall)high swivel casters(front two with locks). CABINET BASE INTERIOR: Interior floor,rear ORIGIN OF MANUFACTURE: Designed.and. Prep Tables manufactured in the United States. PPSPEC0006 RevC and top shall be anodized aluminum.Base interior ends Revised 07/15 C g p p � oaao �! uL uD NSF WADE w usa C —T—T—T—T'T— —7-1--r—T—T-7-1— [—T'-1--r-�"f —r—T'1I r —'T-1 r-T- 1 I 1 I 1 11 { I I I I 11 1 I 1 1 1 1 1 I 1 I 1 1 1 1 I. I I I I I I 11 1 1 1 1 1 I l I 1 1 i f l 1 1 1 I. 1 I l i f I. e e iiiiii _ e a iiiiii ;REFMG. e e_____ 1.214 ______ ______ ._______ ._______ _______ .___` - -- --24_RFAUG — ,24REFRIG 2T AEFRN:._—_ 27°REFAIG:--_ _R6NG___21°REFPoG.__ �HI-0NBGEDN � NGED HIW� � PANEL HINGEDLDUVERI FAma PANEL r_7_T_7.-1__r_T_ 11 1 Il Il 11 l iiiiii o 0 0 _ 2T8 iiiiiiii -------- -------- ----- 40 --- ft. .-2PREEHiG—'— -D°REEAIG.--- ,24_REMG_—_ ,24_AEFRIG___ -24_UM&__ 21'AEFHl6._— I 95° HD76E➢LDUIEA I ' itY HD7Gf0 PANES 3Y ++ . t 1 DOOR OPENING SIZE- -IINTERIOR �y.DEPTH �i FF.I�+y ' 8 'lJiKi1!<1LL'Ly EELLi'77LJI 1-1 G'4,ti117 1 @Mgi 09P 1- soft 21" 16" 22.25" 26" 27" 22 22.25" 26" 24" 19" 22.25" 26" 1 8148N 48" 33" 42.9" (1)27" 9.0 (6)1/3 1/3 115/60/1 9 5-15P 1380 342 8260N 60" 33" 42.9" (2)24" 14.67 (8)1/3 1/3 115/60/1 9 5-15P 1380 400 8268N 68" 33" 42.9 (2)27" 17.76 (9)1/3 1/3 115/60/1 9 5-15P 1380 428 8383N BY 33" 42.9" (2)24",(1)21" 23.55 (10)1/3 1/2 115/60/1 12 5715P 2385 550 8395N 95" 33" 42.9" (3)27" 28.18 (12)1/3 1/2 115/60/1 12 5-15P 2385 600 84111N 111" 33" 42.9" (3)24",(1)21" 32.81 (14)1/3 5/8 115/60/1 12.8 5-20P 3350 638 unified brands- 888-994-1636,unifiedbrands.net o� 0 2015 Unified Brands.All Rights Reserved. Unified Brands is a wholly-owned subsidiary of Dover Corporation. Project D ® Item No. Quantity SOLSTICE Gas (SG) Series w/Options N SG14, 14R, 14T, 18 Fryer APPLICATION O For High Production Gas frying specify Pitco Solstice:Gas „ Models SG14, 14R, 14T or SG18 tube fryers with the n ty R patented Solstice Burner Technology.The dependable f - t blower free atmospheric heating system provides fast recovery to cook a variety of food products.The Solstice - F 9 ry � asf er comes standard with a millivolt thermostat,for Cl) melt cycle and boil mode choose the optional quick y t ., responding solid state thermostat with the matchless P 9 ignition system The optional digital control and the elastic time computer are available and can be used with our no ' optional labor saving highly reliable basket lift system.The tNp y` SGUR SG14T SG18 patented self cleaning burner and down draft protection w/optional vi/optional w/optional keeps your fryer tuned up for peak daily performance. SSTC. Digital Contra] 112 computer&. front 1 rear casters SG14 O w/standard MODELS AVAILABLE Millivolt TStat ❑ SG14 (46-50 Ibs,14 x14"fry area,110 Kbtulhr). 0„ STANDARD FRYER FEATURES&ACCESSORIES ❑ SG14R(40-50 lbs,14 x14"fry area,122 Kbtu/hr) N N ■ Tank-stainless steel construction III Cabinet Kbtu/hr. er side for Cabinet-stainless front,door and sides ❑ SG14T(20.25 Ibs,7x 14", p III Solstice twin tank fryer, 100 Kbtu/hr total)Solstice Burner Technology,No blower or ceramics � ■ Patented Self Cleaning Burner&Down Draft ❑ SG18 (70-90 Ibs,18 x 18"fry area,140Kbtu/hr) Protection(with upgraded controls,SSTC,Digital, Computer) OPTIONS &ACCESSORIES(AT ADDITIONAL COST) ■ Millivolt Thermostat(T-Slat) ElMatchless Ignition with DVI drain valve interlock 44k (included with Solid State T-Slat,Digital Control&Computer only) I n High Temperature safety limit switch Cl Solid State T-Stat(SSTC)(w/melt cycle&boil out mode) 00 -' ■ Heavy duty 3/16"bottom.door hinge ❑ Digital Controller(2timers w/melt cycle) ■ 1 1/"(3.2 cm)Full port drain valve for fast draining ❑ Intellifry 1-12 Computer(12 elastic timers w/melt cycle.&boil out) F O Backup thermostat(only on Digital and 1-12 computer) ■ Separate Manual gas shutoffs,for front servicing EI Basket Lift(must be ordered with Digital Control or Computer) ■ Integrated flue deflector (To meetAGA/CGA/CSA specification,must be ordered with casters& ■ 9"(22.9cm)adjustable legs,easier aCCeSS t0 Clean installed with flexible gas hose w/restraining cable) ❑ Stainless Steel back(not available with basket lift) ■ Tube rack,allows crumbs&debris into cool zone ❑ 9"(22.9 cm)adjustable,non-locking rear&front locking ■ Removable basket hanger, requires no tools casters ■ Drain Line Clean out rod ❑ Flexible gas hose with disconnect and restraining cable ❑ Tank cover ■ Drain extension ❑ 3-Triple Baskets(not available on 14T or Basket Lifts) ■ Fryer cleaner sample packet ■ Splash Guard reversible:.(UR)❑ 6" ❑ 8" ❑ 12" ❑ 18" ■ Choice of,basket options: ❑ Work shelves call factory for specifications and availabilty. ❑ 2-Twin Baskets ❑ Fish Grids(not available on 14T) ❑ Institutional Prison security package ❑ 1-FU11 Basket(not available on 14T o,rBasket.Lifts) ❑ BNB Dump Station,see BNB spec sheet for details L10-199 ■ Filter Options ❑ Filter Drawer system see spec sheet L10-134 ❑ SoloFilter system see spec sheet L107152 ! !! NSF ❑ SPINFRESH see Spec Sheet L10-524 for details The Austglion Cos Associotion Pitco Frialator, Inc•P.O. Box 501, Concord, NH 03302-0501 0509 Route 3A, Bow, NH 03304 603-225-6684• FAX:603-225-8497•www.pitco.com L10-294 Rev 1 04/12 Printed in the USA A City Discount SOLSTICE GAS (SG) Series w/Options SG14, 14R, 14T, 18 Fryer 3/41NCH GAS CONNECTION ® (CE 3/4 INCH BSP ADAPTOR i ADDS 1 1/2 [3.8]TO / SG14(R) CONNECTION) j SG14T SG18 A 48 5/16 122.8 52 5/16 rl32.9 W © 6 FOOT(183 CM)POWER / P B 15 5/8 39. 19 5/8 49.8 CORD(NEMA 5-15 PLUG C 41/4[10.81 6114 15.9 LL 115VAC UNITS ONLY) A 'I Go OPTIONAL 3832[97.4] 1121 NTELLTRY I- COMPUTER m®®o� 34r2[87.61 �® ®® INTEGRA T o r� FLUE DEFLECTOR 'L H 11 B I OPTIONAL rL_- 16[1.8] SIGITAL�ONTROL BASKET LIFT �y 8 8 OPTIONAL i r SOLID STATE I 0 THERMOSTAT N l l N oo - i - J I j 13 IN [CM] I _ I i 468 5432[138.2] C i i I i [117.2] NOM. 0 i j P ` ® 34[86.3] ------� O 3 13 1 ,7 1416[37.7] [322] [22.9 1 i 1 1[26.7] � - l I NOM, � C 2132[55.6] 1.32[3,6] . N 48[11.1] Q (7 INDIVIDUAL FRYER SPECIFICATIONS LLI Model Frying Area Cook Depth Oil Capacity I O SG14&14R 14 x 14 in 35.6 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 40-50 Lbs(18-23 kg) SG14T per side 7 x 14 in 17.7 x.35.6 cm 3-1/4-5 in 8.3-12.7 cm 20-25 Lbs(9-11 kg) SG18 18 x 18 in 45.7 x 45.7 cm 3-114 5 in 8.3-12.7 cm 75:Lbs 34 k SHIPPINGFRYER •- • (Approximate) Model Shipping Weight Shipping Weight w B/L Shipping Crate Size H x W x L Shipping Cube SG14&14R 208 Lbs(95 kg) 308 Lbs(140 kg) ! SG14T per side 230 Lbs 104 k 330 Lbs 150 k 59 x 23 x 44 in (149.8 x 58.4 x 111.7 cm) 34.6 ft3.(1.0m3) SG18 226 Lbs(103 kg) 326 Lbs 149 k INSTALLATION •- • GAS SYSTEM REQUIREMENTS ELECTRIC SYSTEM REQUIREMENTS 50160 hz Gas Type Store Supply Pressure* Burner Manifold Pressure Amps #of Cord 115V 208/220-240V Natural 7-10"w.c,(17.4 mbars/1.7 kPa) 4"w.c.(10 mbars/1 kPa) Fryer 1 0.7 0.4 Propane 11 -13"w.c.(27.4 mbars/2.7 kPa) 10"w.c.(25mbars/2.4 kPa) *Check plumbing/ as codes for qro er qgs suppI line sizin to sustain burner qLqssure when all gas aodiances are full on. CLEARANCES D. Not Curb Mount) Front min. I Floor min. Combustible material I Non-Combustible material I Fryer Flue Area 30" 6 Sides min. Rear min. I Sides min. IRear min. IN not block/restrict flue gases from flowing into hood (76.2 cm) 1 (15.25 cm) 6"(15.2cm) 6"(15.2cm) 0" 0 or install vent hood drains over the flue. SHORT •' SPECIFICATION Provide Pitco Solstice Gas Model(SG xxx)tube fired high production gas floor fryer. Fryer shall be xx-xx Ibs oil capacity,)=Kbtulhr,W by xx"fry area,SS peened tank,stainless front,door,sides.Blower Free atmospheric burner system,with millivolt thermostat(or specify optional upgraded controls:behind the door solid state t-stat w/melt&boil mode or digital controller or computer controls:with matchless ignition,drain valve interlock or patented self clean burner and down draft protection),separate gas shut off,3/4 npt rear gas connect,recessed cabinet back,1-1/4"full port drain,3/16"bottom hinge. Provide options and accessories as follows: Pitco Frialator,Inc• P.O. Box 501, Concord, NH 03302-0501 0509 Route 3A, Bow, NH 03304 la 603-225-6684• FAX:603-225-8497•WWW.PitCO.COM L10-294 Rev 1 04/12 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold.' A City Discount Q Star ManuJabctu jr. a n ULTRA-M" RADIANT CHAR-BROILERS Models 8124RCBA, 8136RCBA, 8148RCBA, 816ORCBA & 8172RCBA Features/Benefits: * Heavy-duty Ultra-Max®radiant gas char-broilers are designed for the most demanding foodservice applications. Ultra-Max char-broilers deliver maximum performance and provide years of maintenance-free operation. * Heavy-duty, high strength steel alloy radiant transfers maximum heat to steak,chicken,burgers,fish and other menu items.Our exclusive steel radiants with flavor enhancing grooves deliver more heat than traditional cast iron radiants and will not bend or crack due to thermal shock. ~ " s g~ * more ore cookin g space with our high capacitydesi n to meet all our 9 y back-of-the-house broiling needs. Model 8160RCBA * NEW longer lasting, heavy-duty metal knobs. * NEW cast iron burners. * All stainless steel construction and front panel for long lasting attractive appearance and ease of cleaning. * Available in 24", 36",48",60", and 72"widths to,fit any foodservice ; operation's space requirements. * High performance 20,000 BTU straight tubular cast iron burners every 6"of width provide more heat to cook faster and sear in flavor,better b heat distribution,and more sectional control. * Heavy-duty cast iron grates can be individually positioned(flat or k, slanted)to accommodate a Variet y of broiling needs_Plus, our grates are reversible with a thin side for searing and a thick side for more delicate menu items. * Large capacity stainless steel water pan for easy clean up. * Stainless steel, 5"high, tapered splash guard maintains cleanliness. * Gas convertible in the field with regulator and conversion kit supplied with each char-broiler. Units are shipped Natural Gas. ' * Cool-to-the-touch stainless steel bull nose front provides knob ° s protection and comfortable work zone. * Heavy-duty 4"adjustable legs to match the height of other Ultra-Max equipment in your line. '- " ,t V Floor models available with custom equipment stands. t ; x: * Optional items include 7"extended plate shelf and round steel grates. Applications: . Ultra-Max radiant char-broilers are designed for high volume and reliability. Whether it's steak,chicken,hamburger,shish kabobs or other menu items- Star's heavy-duty Ultra-Maxchar-broilers will fulfill your back-of-the-house cooking requirements and more! Quality Construction: Ultra-Max line of radiant char broilers feature stainless steel side.panels, U front panel, bull nose,drip pan,splash guard,and grease trough. All metal C »� u5 ® ,h heavy-duty knobs. NEW cast iron burners every 6"with adjustable valves LISTED and standing pilot. Radiants are heavy-duty steel designed for maximum heat transfer and durability.Cooking surface consists of heavy duty, cast cmnFlcnn IN iron grates adjustable to flat or slanted positions. Hea vy-duty 9 du legs are 4" ISO 901:20oo s with a 1-5/8"adjustment. Warranty: Ultra-Max radiant char-broilers are covered by a THREE YEAR parts and labor warranty. Star Manufacturing-10 Sunnen Drive.-P.O. Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com S250/1043 ULTRA-MAX° RADIANT CHAR-BROILERS Models 8124RCBA, 8136RCBA, 8148RCBA, 816ORCBA & 8172RCBA • CIL oil K 3236- ' 19T9 �T ��E24.70 :8:. A • 1 Dimensions Model (A) (B) (C) (D) Weight No. Width. Depth Height Leg Width No.Controls BTU Grid Area Installed Shipping Inches Inches Inches Inches Ibs Ibs cm cm cm cm 8124RCBA 24" 31-1/50" 18" 21-1/16" 4 *80,000 603 sq. in. 174 243 0 (61) (78.8) (45.7) (53.5) (3,890 sq. cm) (78.9) (109.4) 23-7/8"x 25-1/4" 8136RCBA 36" 30-5/8" 18" 33-1/16" 6 *120'000 906 sq.in. 240 328 (91.4) (78.8) (45.7.) (84) (5,845 sq.cm) (108,9) (147.6) 35-7/8"x 25-1/4" 8148RCBA 48" 30-5/8" 18" 45-1/16" 8 *160,000 1,209 sq.in. 314 399 (121.9) (78.8) (45.7) 014.5) (7,800 sq.cm) (142.4) (180) 47-7/8"x 25-1/4" 8160RCBA 60" 30-5/8" 18" 57-1/16" 10 *200,000 1,512 sq.in. 386 .503 (152.9) (78.8) (45.7) (144.9) (9754 sq.cm) (175.1). (226.4) 59-7/8"x 25-1/4" 8172RCBA 72" 30-5/8" 18" 69-1/16" 12 *240,000 1,815 sq.in. 485 ti25 (182.9) (78.8) (451) (175.4) (11,710 sq.cm) (220.2) (283.8) 71-7/8"x 25-1/4" *Units shipped Natural Gas and include conversio i kit for field conversion to LP gas. Gas char-broiler is constructed of all stainless steel,front panel and sides.Units have.20,000 BTU.natural and propane gas straight cast iron burner for every 6"(15.24 cm)of width and are controlled by an adjustable control valve and standing pilot.Steel radiant provides even heat distribution. Cooking surface is heavy duty cast iron grate type and is adjustable from flat to slanted. A stainless steel water pan,bull nose,5 back splash are standard. Control knobs are protected by.a stainless.steel bull nose front. Char-broilers are supplied with heavy-duty 4"(10.2 cm)stainless steel high legs that have:a 1-5/8"(4.5 cm)adjustment. Gas connection is 3/4"N.R.T.male with a convertible pressure regulator provided.Units are approved for installation in non-combustible locations and are.UL Certified to NSF Standard 4 and Classified cULus listed. Printed in the U.S.A. Due to periodic changes in designs,methods,procedures,policies and regulations,the specifications contained in this sheet are subject to change without notice:while Star Manufacturing exercises good faith efforts to provide information that is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing-10 Sunnen Drive-P.P. Box 430129-St.Louis, MO 63143-3800 Phone: (314)678-6303-FAX:(314)781-5445-www.star-mfg.com o i JADE* THERMOSTATICALLY m Q 0 ' SUPREME p RESTAURANT SERIES CONTROLLED GRIDDLES n 0 D MODEL NO. DESCRIPTION r r } ❑JGT 2424 24"WIDE THERMO GRIDDLE n ❑JGT 2436 36n WIDE THERMO-GRIDDLE Z ,m ❑JGT-2448 48°WIDE THERMO-GRIDDLE -4 J JGT-2460 60"WIDE THERMO-GRIDDLE pr k ❑.JGT_2472 72"WIDE THERMO-.GRIDDLE In v JGT-2436 ❑JGT-2484 84"WIDE THERMO-GRIDDLE 0 w ❑FLOOR MODEL ADD n-F"TO END OF MODEL NUMBER p "" ❑2 OPEN BURNERS ADD -2 TO MODEL NUMBER(INCREASES WIDTH BY 12") I r i ea H ' »- ❑4 OPEN BURNERS ADD"-4"TO MODEL NUMBER(INCREASES WIDTH BY 24 ❑6 OPEN BURNERS ADD"4'TO MODEL NUMBER(INCREASES WIDTH BY 3d) ` + U BURNERS ON LEFT ADD"L"BEHIND NUMBER OF BURNERS ADDED - --_" Example:JGT-2436-2L-F:Floor model thermostatic griddle W wide with two open burners on left.(Burners are standard on right). k w a STANDARD FEATURES " •Stainless steel sides,front,and plate shelf ` •Fu.11.24"deep highly polished steel plate d"thick _. ''• One thermostatically controlled.3o,000.BTU/hr.burner every 12"of griddle. •Stainless steel pitched gutter with 2"x 3"drain. JGT2436.F -•3"high stainless steel.rear and side splashes. •u gauge stainless steel all welded construction Stainless steel legs welded into the frame DESCRIPTION High capacity 14 gauge welded drip tray Stainless steel gas tubing.throughout Thermostatically controlled griddle to be Model ttJGT- Stainless steel pilot tips resist corrosion manufactured by Jade Range.To have 24:deep highly polished on e a steel plate 1"thick and one thermostatically controlled 3o,006 3/4"g regulator,lator,included BTU/hr.burner,each 12"of griddle.Provide stainless steel pitched gutter with full 2"x 3'drain.Furnish 3"high stainless OPTIONS&ACCESSORIES steel rear and.side splashes.To be of 14 gauge stainless steel all ❑Stainless steel 8"extended plate shelf welded construction with stainless steel front,plate shelf,pilot 0 8"deep cutting board,O Poly tips,gas tubing throughout and legs with adjustable feet.Unit f]6"casters,front two locking(floor models only) will have a 3/4"gas regulator. ❑36"flex hose with quick.disconnect&restraining device OPEN BURNERS Q 48"flex hose with quick disconnect&restraining device- Two 3o,000 BTU cast iron open_burners per 12"section with one 12"x 24".Lift-off cast iron top grate,each to have one. stainless steel pilot per burner. SPECIFY TYPE OF GAS WHEN ORDERING. I SPECIFY ALTITUDE WHEN ABOVE z,000 FT. US W W W.JADERANGF-.COM JADE RANGE,LLC.,A MIDDLEBY COMPANY•265o Orbiter-Street•Brea,CA 92821• PHONE: 800-884.5233 FAX_714-961-2550 D Note:In fine with their policy to continually improve products.Jade reserves the right to change materials and sp"iheations without notice.wmrcm a o_ 0 M FORM IJ50315 @2008 JADE RANGE,LLC w W { -JADE THERMOSTATICALLY LU SUPREME" CONTROLLED W RESTAURANT SERIES GRIDDLE S -J O F Z O WIDTH U J GAS MANIFOLD 6'11521 J Q U Q o ® o 3Y 17871 11 114'12881 ;(G:IAS MANIFOLD + 3 1/4'[831 C L_ W 11 II II 38'18141 ii 11 li 11 fl II II 1 1 15/8 1871 i i i 28'1714 II 11 II 11 ---------------- i OPTIONAL i------------PTIONAL1 r AVAAILABLE iF------------ 9I F OOR MOVE Id g I kM I METERS 28'17111 MODEL BTUS WIDTH DEPTH HEIGHT APPX.SHP.WT. APPX.CUBE COUNTER/FLOOR JGT-2424 60,000 24 31 SEE DRAWING 260 LBS. 15/24 JGT-2436 90,000 36" 31 SEE DRAWING 350 LBS. 21/36 JGT-2448 120,000 48" 31 SEE DRAWING 450 LBS. 27/49 JGT-2460 150,000 60 31" SEE DRAWING 520 LBS. 33/62 JGT-2472 180,000 72 31 SEE DRAWING 630 LBS. 39/72 JGT-2484 210,000 84 31" SEE DRAWING 750 LBS.. 45/83 OPEN BURNER SECTIONS -2 30,000* 1211* 31" SEE DRAWING 80 LBS -4 60,000* 24"* 31" SEE DRAWING 140 LBS.* -6 90,000* 30 31" SEE DRAWING 210 LBS..* 'Add to above units respective quantities. NOTE:SPECIFY TYPE OF GAS WHEN ORDERING. UTILITY INFORMATION: 3/4"Connection • Required operating pressure: Natural Gas 5"W.C.minimum Propane Gas 10"W.C.minimum 14"W.C.maximum Note:This unit must be connected with the gas appliance regulator supplied. W O WW W.JADERANGE.COM JADE RANGE,LLC.,A MIDDLEBY COMPANY•2650 Orbiter Street•Brea.CA 92821• PFIONE: Boo-884-5233 FAX:714-961-2550 •p Note--In line with their policy to continually improve products.Jade reserves the right to change materials and specifications without notice."RIN IN USA FORM*JS0315.02008 JADE.RANGE,LLC VAI Star Manufactur n.g r LU STAR-MAX° GAS HOT PLATES Models =K,, 602HWF ,, 604HF& 606HF Features/Benefits: * Star-Maegas hot plates are designed for the most a demanding foodsenrice applications and deliver years of maintenance free operation. ,t Available in 2,4,and 6 bumer styles to accommodate many volume operations. * Sizes available in 12", 24",or36"widths to fit almost anywhere and suitable for a variety of pots and pans. * NEW high performance 25,000 BTU cast iron burners provide ?" "e w ' maximum heat distribution and control. --`� ■_ * All stainless steel construction and front panel for long lasting `"" = attractive appearance and ease of cleaning. * Double wall construction and enclosed bottom helps reduce heat loss. Model 604HF * NEW longer lasting, heavy-duty metal knobs. • Heavy-duty cast iron grates stand.up to constant use. • Standing pilot for each bumer for easy ignition. • Manual on/off control valve has 1/4 turn for easy temperature control. a � ,t Cool-to-the-touch stainless steel bull nose front provides knob protection and comfortable work zone. • Gas convertible in the field with conversion kit supplied with each hot plate. Units are shipped Natural Gas. • Removable crumb tray for easy cleaning. W * Heavy-duty 4 adjustable legs to match the height of other . Star-Max equipment in your line. - I Applications: Star-Ma)&gas hot plates are designed for years of maintenance free y operation and reliable cooking performance.Whatever the menu - ° item, Star-Max hot plates will out perform the competition. Quality Construction: y Star-Max®hot plates are constructed of stainless steel fronts and bull nose to provide control knob protection.The body and drip pan4,: are constructed of aluminized steel for long lasting durability.Units F are shipped from the factory for operation on natural gas. Propane , gas conversion can be accomplished in the field by changing orifices(supplied with units)and regulator setting. Warranty: Star-Max®gas hot plates are covered by Star's TWO YEAR parts 4 and labor warranty. 1 i OL CUMFICATION ISO 9001:2000 - Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com 8207/1062 Central Restaurant Products Star Manufacturing STAR-MAX` GAS HOT PLATES • Models 002HF, 602HWF, 604HF& 606HF S/8(4,OGQ • T • ,.7/8[4.8CM] a eat V [t02CM] ' ns9 Dam L1 i ADJUSffAFNT t 3/4[29:BCMj Dimensions (A) {B) (C) (1-1) (L2) Cooking Surface Approximate Weight Width Depth Height Length Length Height Installed Shipping. Model Inches Inches Inches Inches Inches Inches lbs. lbs. No. (cm) (cm) (cm) (cm) (cm) (cm) (kg) (kg) 602HF 12-3/16 28-7/8 11-15/16 10-1/2. 20-3/8 11-15/16 66 75 31.0 73.0 30.0 27.0 52.0 30.0 60.0 34.1 602HWF 24-3/16 17 11-15116 22-1/2 8-1/2 11-15116 70 80 61.0) 43.0) 30.0 57.0) (21.6) 30.0 31:8 36.4) 604HF 24-3/16 28-7/8 11-15/16 22-1/2 20-3/8 11-15/16 110 125 (61.0) (77.8) (30.0) (57.0) (52.0) (30.0) 50.0) (56.8) 606HF 36-3/16 28-7/8 11-15/16 34-1/2 20-3/8 11-15/16 176 200 (92.0) (73.0) (30.0) (87.0) (52.0) (30.0) (80.0) (90.9) 4"(10 cm)legs with 1-31W(3.5 cm)adjustment Model No. Type Gas BTU Rating Type Connections 602HF Natural/Propane 50,000 3/4" 1.9 cm N.P.T.Male 602HWF Natural/Propane 50,000 3/4"(1.9 cm)N.P.T.Male 604HF Natural/Propane 100 000 3/4" 1.9 cm N_P.T.Male 60611F Natural/Propane 150,000 3/4"(1.9 cm)N.P.T.Male Gas hot plates are constructed of aluminized steel with stainless steel front. Unit has aluminized steel drip pan,heavy-duty cast iron grates,cast iron 25,000 BTU burners,on-off manual control valve,standing pilot for each.bumer and pressure regulator. Hot plates are available:in 12",24",or 36"wide sizes and operate on natural or propane gas. Not plates are CSA-GAS.certified and NSFt listed.Printed in the U.S.A. Due to periodic changes in designs;methods,procedures,policies and regulations,the specifications contained In this sheet are subject to change without notice.While Star Manufacturing exercises good faith efforts to.provide information that,is accurate,we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications.By using the information provided,the user assumes all risks in connection with such use. Star Manufacturing-10 Sunnen Drive-P.O.Box 430129-St.Louis,MO 63143-3800 Phone:(314)678-6303-FAX:(314)781-5445-www.star-mfg.com Central Restaurant Products v KMD-850MAH 03/31/17 Item 113230 MV0=850MAK MODULAR CRESCENT CUBER = Item#: Project, Qty: W x D x H AIAu: 30"x 241/1"x 28'r Features 1> individual crescent cube KMD-850MAH Air-Cooled D Stainless steel evaporator Shown on.optional orator P Lancer 30"dispenser - >- .CycleSaverT" design note;) ' • Up to 772 lbs.of ice production per 24 hours = • Durable stainless steel exterior • Protected by H43uard Plus —GUARD F. � Antimicrobial Agent 1 EverCheckTm alert system • Removable air filters { • R-404A Refrigerant Available on Bins: 6-25OPF 80-500PF/SF B-80OPF/SF B-115OSS B-1500SS' �CSORY WAgNT B 500PF/SF B-700PFlSF B 900PF/SF B-1300SS B 1650SS' m. Y Top kit may be required. See Bin.Spec Sheets.'Two unit application only. Parts&Labor Parts Warranty: 1R YRr PR. 3_Year Parts,&Labor on entire machine..5 Year Parts&Labor on Evaporator. 5 Year Parts on Compressor',O r air-cooled condenser coil. �eLa Valid in United States Canada,Puerto Rico and U.S.Territories.Contact factory for warranty of other countries. ICE PRODUCTION WATER USAGE ELECTRICAL Air/water Temp Per cle Potable Condenser kWh Used Max.Fuse Size. Heat Condenser Model Lbs.per 24 hours . Gal.per 100 lbs. Gal.per 100lbs.per 100lbs. or HACR Amperage Voltage Rejection Shipping ENERGY 70°/50•F 90"/70°F Lbs. Cubes 90.1701 90°/70°F 90°/7&F Circuit Breaker BTUllr. Weight STARa Air-Cooled KMD-850MAH 772 625 71.7 624 .T 34.0 N/A 6.2 20A 9.8A 208-230V/60/1 14,100 249lbs.' KM Cube Dimensions*' Operating Limits Plumbing • Ambient Temp Range 45-100°F • Icemaker Water Supply Line:Minimum_ 1/4"Nominal ID F-1v8' • Water Temp Range 45-90°F Copper Water Tubing or Equivalent • Water Pressure 10 113 PSIG • Icemaker Drain Line: Minimum 3/4"Nominal ID Hard Pipe or 1 112 ' • Voltage Range 187-253V Equivalent 11z" Service • Panels easily removed and all components accessible for service. • Allow 6"(15cm)clearance at rear,sides,and top for proper air circulation and ease of maintenance/ "approximate size in inches,image not to scale service. :g Printed in the U.S.A. - - Hoshiiakireserves the_tight to change specihcationswilhaut notice. . _ HOSHIZAKI AMERICA,INC. 618 Hwy,74 S.,Peachtree City,GA 30269 I TEL 800=438-6087 I FAX 800-345-1325 I www.hoshizakiameri"ca.com Q X KMD-850MAH � M4 KMV 0 =850MAH 03/31/17 item#13230 Q r: MODULAR CRESCENT CUBER giRp 7.4 130.21 Lu M 7b2 AIR-COOLED e2 UJI 5 Front uj VI 30 1 DRAIN IC£'J WATER) Ps 'D PIP: 597 AIR-COOLED ELECTRICAL SUPPLY 4iAT£T. Ll!£I lid, DtA. OPOIYe !;?• uj ® ilr DRA18 UJI �!QUUI1;7Gi� 3! NOL£S. 80 35 '87 71 . �3.If 115.61 ttl.T AIR-COOLED Front 1 w .; CD 345cc ( O?Et11PPU 75.91 113.51 AIR-COOLED HOSHIZAKI AMERICA,INC. 618 Hwy,74 S.,Peachtree City,GA 30269 TEL 800-438-6087 FAX 800-345-1325 www.hoshizakiamerica.com Printed in the U.SA. -- GAS CONVECTION STEAMER MIA HIGH EFFICIENCY/PERFORMANCE 55, 7, 10 AND 16 PAN CAPACITY Model Compartments Capacity - O 6 GSX-5HE 1 1-5 Pans(2-1/7) ' GSX-7HE 2 1-7 Pans(2-1/2") GSX-10HE :2 1-10 Pans(2-1/2") GSX-16HE 2 1-16 Pans(2-10) Standard Features m 3 - Stainless steel construction-including cabinet and generators I - Electronic ignition Coved interior corners Automatic generator blow down - Delime mode power setting ' t - Deliming port is located at the front of the generator for easy access F, y14p to allow cleaning of the tank - Split water connections for simple hook.up for a treated water system. - Left side access panel '. - Thermostatically controlled drain - Single drain connection _- Safety relief valve GSX- 10HE - Separate controls and generator for each compartment CONSTRUCTION SPECIFICATIONS Southbend convection steamer with individual gas steam The control housing shall be constructed of stainless steel with generators for each cavity. The.GSX-5HE has a single cavity a full access removable panel.. Each compartment shall have with a 5 pan capacity; GSX-7'HE has two compartments: (1) individual controls which include an illuminated three way power 3-pan and (1)4-pan; GSX-10HE has two compartments: (2) switch(ON/OFF/Delime),a pilot ready light,a pilot cooking light, 5-pans; GCX-16HE has two compartments: (2)8-pans. The an ignition light, a 60-minute electric timer which sounds an steamer shall be constructed of satin finish stainless steel type audible signal at the end of the cooking cycle;solid state genera- #304. The cooking chamber is a one piece all welded,#316 for controls and electronic ignition for each generator. Steam stainless steel with coved corners. The.heavy duty door shall flow to:the cooking chamber s hall be cut off when the door is have an-inner liner of stainless steel with a full perimeter gasket opened and reactivated when the door is closed. Steamers are seal,an outer liner of one piece all welded stainless steel,and mounted on a 24"stainless steel cabinet base(GCX-16HE is a positive lock and seal mechanism with spring release. Each mounted on a 36"cabinet base)with exterior hinged door and compartment shall be provided with removable stainless steel 6"stainless steel adjustable legs-bullet feet on front and flanged pan supports. A stainless steel drip trough shall.be integrally on rear. The cabinet houses the generator(s),automatic'blow connected to drain to collect condensate.when the doors.are down and drain box. opened. AGA/CGA Certified.and NSF Approved.. WATER QUALITY STATEMENT Water quality is the major factor affecting the performance of your appliance. If you are unsure of water quality;consult a local water treatment specialist and have the water analyzed. Your water supply must be within these general guidelines: Total dissolved solids-less than 60 PPM Total alkalinity-less than 20 PPM Silica-less than 13 PPM Chlorine-less than 1_5 PPM pH Factor-7.0-8.5 Water which fails to meet these standards should.be treated by installation of water conditioner. FAILURE OR MALFUNCTION OF THIS APPLIANCE DUE TO POOR WATER QUALITY IS NOT COVERED UNDER WARRANTY NSF Form GSX-HE Rev 1(March/2013) Models: ❑ GSX-5HE ❑ GSX-7HE ❑ GSX-10HE ❑ GSX-16HE REAR FLANGED FOOT DETAIL 2EQlALLYSPACED 07/16[11mnIHOLES ON 2-117[63r"B.0 ®. GSX-16HE 18[451 as 125[321 1.5[3q W: `.—- SAFTEYRELIEF :2.5[64] - VALVES n O F!Sg� �pp 4 N m W= Z la75[4001 51 r u ^ CV Ll O 29 �y 24[6]0J 36[914]GGX-16HE UTILITY CONNECTIONS Gas fired,stainless steel steam generators operating at.0 psi(OkPa)and rated at: TOTAL: GSX-5HE 95,000 BTU;GSX-THE 140,000 BTU;GSX-10HE 190,000 BTU;GSX-16HE 190,000 BTU Required minimum inlet pressure: -Natural Gas 6"W.C. -Propane Gas 12"W.C. Controls: - 120 VAC,1 Phase,50/60 Hz Electrical: Unless otherwise specified,Field Wire Electrical.Connection to be 120 VAC,1 Phase,50160 Hz with ground wire. Furnished with 4 1/2 foot cord with 37prong plug. Maximum amps 4.0. Drain: 2"IPS piped to open floor drain. No Solid Connection. 24"length before open air gap opening(no bends or elbows) Gas: 3/4"IPS supply line required Generator Water: 3/8"O.D.tubing at 25-50 PSI(170-345 kPa) Condensing Water: 3/8"O.D.tubing at;25-50 PSI(170-345 kPa) OPTIONS/ACCESSORIES 'Cl 220 VAC,1 Phase,50/60 Hz-Controls O 120 Minute Timer O.Correctional Package INTENDED FOR COMMERCIAL USE ONLY NOT FOR HOUSEHOLD USE. o — y ,;' 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 (919)7624000 www.southbendnc.com Form GSX-HE Rev 1 (March/2013) TOWN_ :OF BARNSTABLE . LOCATION 5,q I" Ig a".- ;S i SEWAGE VILLAGE 1� ASSESSOR'S MAP & LOT_ w INSTALLER'S NAME&PHONE NO. i s 0 '^� �S 7 7 r ' SEPTIq TANK CAPACITY %-v a' U JC I o LEACHIIG'FACILITY: (type) ��5 (Si . t NO.,OFBEDROOMSi 0 1z: k W BUILDER OR OWNER PER;MTrDATE: 3 Q I COMPLIANCE DATE: �� I Q I s Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom'of Leaching Facility Feet Private Water Supply Well and Leaching Facility (If any wells exit I • on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If ariy wetlatids.exist' within 300 feet of leaching facility) - Feet t Furnished by t ; r'i r S` G 0 S i TOWN OF BARNST'ABLE 4 LOCATION 6210 SY k_m SEWAGE # �1 1 VILLAGE M )2 !� ASSESSOR'S MAP& LOT INSTALLER'S NAME&PHONE NO. -7 SEPTIC TANK CAPACITY % U a JC ,�© r, u LEACHING FACILITY: (type) (size) NO. OF BEDROOMS 0 BUILDER OR OWNER 13 iC Gwt c� ) PERMITDATE: !)/O I0 COMPLIANCE DATE: Separation Distance Between the: Maximum Adjusted Groundwater Table to the Bottom of Leaching Facility Feet Private Water Supply Well and Leaching Facility (If any wells exist on site or within 200 feet of leaching facility) Feet Edge of Wetland and Leaching Facility(If any wetlands exist within 300 feet of leaching facility) Feet Furnished by f � a i r k' No. ZQV /' , Fe$5(1 / ' THE COMMONWEALTH OF MASSACHUSETTS Entered in computer: } Yes PUBLIC HEALTH DIVISION -TOWN OF BARNSTABLE, MASSACHUSETTS ZIppriration for Digool *pMem Construction Vermit Application for a Permit to Construct( )Repair(X )Upgrade( )Abandon( ) ❑Complete System ❑Individual Components Lt�jAddress or Lot NNo. Owner's Name,Address and Tel.No. Main St. , Hyannis David Baker Assessor's Map/Parcel Installer's Name,Address,and Tel.No. Designer's Name,Address and Tel.No. Wm. E. Robinson Septic Service P O Box 1089, Centerville Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No.of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title Size of Septic Tank Type of S.A.S. Description of Soil Nature of Repairs or Alterations(Answer when applicable) I n s t a l.1 1 ,000 gallon grease trap behind existing tank, and connect to town sewer. Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issu d by t ' B d of He . Signed G Date 0' �6 1`3I Application Approved by Date -3—G'� l Application Disapproved for the following reasons Permit No. �� �— lZ Date Issued No. / �. i:' ,ti. �# ; Fete_ K '�" Entered in com uter: THE COMMONWEALTH OF-MASSA,HUSET'�S p _ Yes . PUBLIC HEALTH pIVISION - TOWN 6F BARNSTABLE, MASSACHUSETTS s 2pplication for igogaYpgtem Coin!gtructivnermit Application for a Penn it-to-Construct( )Repair(X )Upgrade( )Abandon( ) []Complete System ❑Individual Components L Ad re or L o. Owner's Name,Address and Tel.No. �' i�a n . , Hyannis David Baker,' Assessor's Map/Parcel 3,0 Installer's Name,Address,and Tel.No.. -` Designer's Name,Address and Tel.No. r Wm. E. Robinson Septic Service P, 0 Box 1089, Centerville Type of Building: Dwelling No.of Bedrooms Lot Size sq.ft. Garbage Grinder( ) Other Type of Building No. of Persons Showers( ) Cafeteria( ) Other Fixtures Design Flow gallons per day. Calculated daily flow gallons. Plan Date Number of sheets Revision Date Title 1 Size of Septic Tank # Type of S.A.S. Description of Soil l Nature of Repairs or Alterations(Answer when applicable) Install 1 ,000 gallon grease x try behind existing tank; and connect to town sewer. _ Date last inspected: Agreement: The undersigned agrees to ensure the construction and maintenance of the afore described on-site sewage disposal system in accordance with the provisions of Title 5 of the Environmental Code and not to place the system in operation until a Certifi- cate of Compliance has been issued by t Bo d of HH " Signed Date Application Approved by t Date. 3`6—� fi. ,Application Disapproved for the following reasoris F d W M �" �'" �Z 9 Date Issued Permit No. ' THE COMMONWEALTH OF MASSACHUSETTS k BARNSTABLE, MASSACHUSETTS Baker Certificate Of Compliance THIS IS TO CERTIFY, that the On-site Sewage Disposal System Constructed( )Repaired( X)Upgraded( ) Abandoned( )by Wm. E. Robinson Septic Service at 5 9 9 Main St. , Hyannis . has been construct d 19 accordance with the provisions of Title 5 and the for Disposal System Construction Permit No. 9 dated � 6 Installer Wm. F. Roh 9 n aon R r, Designer The issuance of this permit shall not be construed as a guarantee that the s stem will function as designed. i Date -3 IO g Inspector I t o n ,hZ t --------------------------------------- No. � '( Z/ Fee 5 0 -3 THE COMMONWEALTH OF MASSACHUSETTS PUBLIC HEALTH DIVISION - BARNSTABLE, MASSACHUSETTS Baker 1wigo5al *p5tem Construction Permit Permission is hereby granted to Construct( )Repair(X )Upgrade( )Abandon( ) System located at 599 Main St. . Hyannis and as described in the above Application for Disposal System Construction Permit. The applicant recognizes his/her duty to comply with Title 5 and the following local provisions or special conditions. Provided:Construction must be completed within three years of the date of this-permit. Date: ?.O'U Approved by d, U60" NOTICE: Thus Form Is To Be Used For the Repair Of Failed Septic Systems Only. r — CPRTIFICATION OF SKETCH AND APPLICATION FORA DLSPOSAL WORKS CONSTRUMON PERMIT(WITHOUT DESIGNED PLANS) William E. Robinson.S (. Y cer*that the appiicaaon for disposal works construction permit signed by we dated 3 d6 L �� � , concerning the property looted at 599 Main St. , Hyannis meets all of the following criteria: • The failed system' connected to a adddemial dwelling only. There are no commercial or uses associated the dwelling • The soil is as CLASS 1 and the percolation rate is less than or equal to 3 mimues per inch. - There are no within 100 feet of the proposed septic system — There arc no rivate wells within 150 feet at the proposed septic system There is no nee in flow and/or chanze in use proposed • There ate vanances requested or needed • The in of the proposed leadttog be tty will Mgt be located less don&e feet above the nta�i adjusted groundwater table elevation.[Adjust the groundwater table using the Frimptor when appikablet If the S_A-S.will be lam with 250 foe[of any vrgpated wetlands.the bottom of the proposed leaching;facility will not be located less than fourteen t 1d)feet above the groundwater table elevation, maximum-adjusted Please eompkte the[MtawbW- ?►) Top of Gmund So&=Ekvatkm(using GIS Whanation)' B i G.W.Elevation +the MAX. High G.W.Aoistmm ---- DIFFERENCE BETWEEN A and B i J' SIGNED:!ti DATE: -3 "6 [Sketch proposed plan of system on badcl. k -F hmM folds cen 1 � � ti _ , A7 � i )' Y � r a � i r � �^r - : .. - .. /" I �/ W 9 ��� �� 04/04/2016 13:06 FAX 508 790 6325 WATER POLLUTION CONTROL Im 001 TOWN OF BARNSTABLE SEWER RENTAL RECORD I METER RAT . CAR-) NAME AND ADDRESS OF 9SWl R CONNECTION BILL TDB. NAME ANb TYPE pF BUILDING REMARKS SnorKy, Willi S e 5 Hyan YEAR PREVIOUS READING PRESENT I'iEADIN G CU1319 FEFT USED TOTAL CHARGE t nl '/. YOU WISH TO OPEN A BUSINESS? For Your Information:, Business Certificates cost $40.00 for 4 years. A Business Certificate ONLY REGISTERS YOUR NAME in the Town (WHICH YOU MUST DO according to M.G.L. - it does not give you permission to operate). You must first obtain the necessary signatures on this form at 200 Main St., Hyannis. Take the completed form to the Town Clerk's Office, 1st FI., 367 Main St., Hyannis, MA 02601(Town Hall) and get the Business Certificate that is required by law. DATE March .9, 2018 Fill in please: APPLICANT'S YOUR NAME/CORPORATE NAME jAnejo, Inc. BUSINESS TYPE: restaurant/bar BUSINESS YOUR HOME ADDRESS: 599 Main Street, Hyannis, MA 02601 EIL, 776 6soo mall Ad dress jamie.surprenant97@gmail.com TELEPHONE # Home Telephone Number (sos)77s-6300 NAME OF;NEW BUSINESS 599 Main Street,Hyannis MA'02601 4 EIN 82 4660204 d Have you Been. iven a ' 9_. PP ADDRESS.;OF,_BUSINESS 599 Mam,Street, Hyannis,MA;02601 MAP/PARCEL,NUMBER ..OH/�> ;$ When starting a new business there are several things you must do in order to be in compliance with the rules and regulations of the Town of Barnstable. This form is intended to assist you in obtaining the information you may need. You MUST GO TO 200 Main St. — (corner of Yarmouth Rd. & Main Street) to make sure you have the appropriate permits and licenses required to legally operate your business in this town. 1. BUILDING COMMISSIONER' OF�ICE This individual has been i med an rmit requirements that pertain to this type of business. Tuthorized Signature** COMMENTS: 2. BOARD OF HEALTH This in ha ben informed f th it re irements that pertain to this type of business. rized�Signature— COMMENTS: 3. CONSUMER AFFAIR (LICENSING THORITY) This individual H s b i f e f licensing requirements that pertain to this type of business. r COMMENTS: / tl a t TOWN OF BARNSTABLE BAR_w 4159 Ordinance or Regulation WARNING NOTICE Name of Offender/Manager _TAWU R „r, �r ,," Address of Offender M,4" MV/MB Reg.# Village/State/Zip ,x !m/1 R Business Name �} �. tr"} ` {, a/ f , � , ' aIIl/�pm: on 0/1 2O,�R ? Business Address '�'qA AJA,^ 4 14141� �- w '`- -/ Si ni�ure'"of dreing'Enf' `Off"ices v. g Village/State/Zip 4 A �-. - -r y _w Location of Offensej + tr,. ; ' ,! Enforcing `Dept/biv's o"n Offensee7 / ,Jl. FactsTf't1� , t.. / Thib will serve only as a`warning. At this time' Hd legal action has been taken. It is the goal of Town agencies to achieve voluntary compliance of Town Ordinances Rules and Regulations. Education efforts and warning notices are..#�D- g g 1 attempts to gain voluntary compliance.; Subsequent violations will result in oe appropriate legal, action by the Town. lie, WHITE-OFFENDER CANARY-ORD./REG.-PROG. PINK-ENFORCING OFFICER GOLD--ENFORCING DEPT. I USPS TRACKING# IMFjjjjr2,, First-Class Mail Postage&Fees Paid USPS Permit No.G-10 II 9590 9402 5849 0038 3919 83 I IUnited States •Sender:Please print your name,address,and ZIP+4®in this box• Postal Service - Public Health DivWow.. 200 Main Street ,R 1' Hyannis MA 02601 ..,,.. I F�F .,."..._`^?e»�...::.'..C»_; iijI�,JiFi4191lF �"t. ���i7tdF'��iiF�IFJ.1����iFF7�FrJf�}F��F f ■ Complete items 1,2,and 3. A. Sig ure ■ Print your name and address on the reverse X Agent so that we can return;#F. ""card to you. ❑A dressee ■ Attach this card to the back of the"mailpiece, B. Re ived by nted Name) 7- 1 D of Delivery or bn the front ii'space permits. . Articlp->Address0d to: D. Is•delivery address different from item 1? ❑Yes If YES,enter delivery address below: ❑ No �c-S 141A 6)1-Wl 3. Service Type ❑Priority Mail Express@ II I'IIIII IIII I9I I III III III I I I III I I II I�I I II I III ❑Adult Signature ❑Registered Mail ❑ t Signature Restricted Delivery ❑ Restricted Mail Restricted ertified Mail@ Delivery 9590 9402 5849 0038 3919 83 ❑Certified Mail Restricted Delivery °Merchand Merchandise for ❑Collect on Delivery 2: Article_Number_LTransfer_fcn.n_sa,.ma��a en �r�i—t on Delivery Restricted Delivery ❑Signature Confirmation- 1 Mail ❑Signature Confirmation 7015 17 3 0 i! 1 t 4 9 8 8 18 0 71 a t t I Mail Restricted Delivery Restricted Delivery =�00) PS Form 3811,July 2015 PSN 7530-02-000-9053 Domestic Return Receipt LISPS TRACKING# First-Class Mail Postage&Fees Paid LISPS Permit No.G-10 9590' 9402 5849 0038 3919 76 United States •Sender:Please print your name,address,and ZIP+4®in this box* Postal Service _ _ -, ------ Public Health Division 1 200 ;!'lain Street., 1Iyannis, l!!lA 02601 ::t ,a=}}3:tt 11lt:.::� ttF: it::titl •�t•t S• s4itt` L � !�a 1t : 16t• ! 14t: 1� 4 i }' �! tF-�� ltt UI i ■ Complete Fems1,2,and 3. 7ASignat6■ Print your name and address on the reverse ❑Agent so that we can return the card to you. ❑Addressee ■ Attach this card to the back of the mailpiece, eceived b (Printed e) C. Date of.Delivery or on the front if space permits. 1. Article Addressed;-,to- D. Is delivery address different from item 1? ❑Yes L�tNt1 �e If YES,enter delivery address below: ❑ No 3. Service Type ❑Priority Mail Express@ II I IIIIII IIII III I III III III( I III I I II I I) III(III ❑Adult Signature ` ❑Registered MaiITM ❑Adult Signature Restricted Delivery ❑Registered Mail Restricted Certified Mail@ Delivery ❑Certified Mail Restricted Delivery ❑Return Receipt for 9590 9402 5849 0038 3919 76 Merchandise ❑Collect on Delivery 2. Article Number(transfer from service label) ❑ ❑Collect on Delivery Restricted Delivery ❑Signature Confirmation T"' ❑Insured Mail . Signature Confirmation .7019 1640 — —`� ❑Insu_re$dSMo)il Restricted Delivery Restricted Delivery ,00021 2500 !4995 P FForm 381�1,JUly 201b PSN 753U=Uc-uuu ,- -__- Domestic Return Receipt, `t I i. . • Ir Er F I p Certified Mail Fee In $ rU Extra Services&Fees(checkbo);add tee as appropriate) ❑Return Receipt(hardtop» $ ru a ❑ReturnRecelpt(electronic) $ Postmark r3 []Certified Mail Restricted Delivery $ Here 1-3 ❑Adult Signature Required $ ❑Adult Signature Restricted Delivery$ O Postage � $ 5-0 Total Postage and Fees i I� $e I- ufieet andApt o.,or�t3 No " C`- �p. C t-fe;Z%P+q�- 1; --------------------- 1--16V---- Certified Mail service provides the following benefits: ■A receipt(this portion of the Certified Mail label). for an electronic return receipt,see a retail ■A unique identifier for your maiipiece. ( ir 'associate for assistance.To receive a duplicate ■Electronic verification of delivery or attempted return receipt for no additional fee,present this, delivery. USPS®-postmarked Certified Mail receipt to the ■A record of deliveryretail associate. (including the recipient's signature)that is retained by the Postal Service'" Restricted delivery service,which provides c for a specified period. delivery to the addressee specified by name,or to the addressee's authorized agent. Important Reminder's: Adult signature service,which requires the .- •You may purchase Certified Mail service with signee to be at least 21 years of age(not First-Class Mail®,First-Class Package Service®, available at retail). or Priority Mail*service. -Adult signature restricted delivery service,which ■Certified Mail service is notavallable for requires the signee to be at least 21 years of age International mall. and provides delivery to the addressee specified. ■Insurance coverage is notavallable for purchase by name,or to the addressee's authorized agent with Certified Mail service.However,the purchase (not available at retail). L, of Certified Mail service does not change the ■To ensure that your Certified Mail receipt is insurance coverage automatically included with accepted as legal proof of mailing,R should bear a certain Priority'Mail items. USPS postmark.If you would like a postmark on r is For an additionaLfee,and with a proper this Certified Mail receipt,please present your endorsement on the mailpiece,you may request Certified Mail item at a Post Office'for r the following services; postmarking.If you don't need a postmark on this -Return receipt service,which provides a record Certified Mail receipt,detach the barcoded portion of delivery(including the recipients signature). of this label,affix it to the mailpiece,apply You can request a hardcopy return receipt or an appropriate postage,and deposit the maiipiece.— electronic version.For a hardcopy return receipt, } complete PS Form 3811,Domestic Retum Receipt,•attach PS Form 3811 to your mailpiece; IMPORTANT.Save this receipt for your records. Ps Form 3800,Apra tots(Reverse)PSN 7630•02-000-9047 Town of Barnstable Inspectional Services Public Health Division Thomas McKean, Director 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 November 20, 2020 Mr. James Suprenanat d/b/a Anejo Mexican Bistro 599 Main Street Hyannis, Ma 02601 Certified Mail # 7019 1640 0002 2500 4995 NOTICE TO ABATE VIOLATIONS OF SECTION 353 OF THE TOWN OF BARNSTABLE CODE. The dumpsters used for Anejo Mexican Bistro, located at 450 South Street, Hyannis, were inspected on 11/20/20 by Marybeth McKenzie R.S., Health Inspector for the Town of Barnstable because of a complaint. The following violations of the Town Code were observed • § 353-5: Dumpsters were observed for your businesses that were not screened Storage of refuse from commercial buildings, lodging houses, multiple-family dwellings, municipal buildings and other business establishments (excluding single-family dwellings) shall be as follows: All outdoor rubbish and garbage storage areas shall be located in an area which is screened from the neighbor's view and from public view. Said screening may be in the form of fencing, evergreen trees or other plants capable of providing year-round screening, located around the refuse storage area in such a manner to block the view of the rubbish and garbage storage area from the neighbors and from other persons passing-by." NOTICE TO ABATE VIOLATIONS OF SECTION 353-2, TOWN OF BARNSTABLE CODE. The dumpsters located at 450 South Street, Hyannis, which are for the restaurant Aneho, located at 599 Main Street, Hyannis were inspected on November 20, 2020, by Marybeth McKenzie, RS, Health Inspector for the Town of Barnstable, because of a complaint. The following violation of Section 353-2 of the Town of Barnstable Code was observed: • The dumpster for Anejo, located at 450 South Street, Hyannis, had the lid to the dumpster open and an umbrella and pallet were on the ground next to the dumpster. Q drive, Order letters,dumpster, 599 Main St., Dumpster Violation 1 1/20/20 You are ordered to comply with these codes by: Storing garbage correctly and having tight fitting lids that remain closed, even after each use, on the dumpster. Remove and do not store refuse on the ground next to the dumpster. You are directed to correct Town of Barnstable code violation listed above immediately upon your receipt of this notice. Also, the dumpster area must be completely screened in around the outdoor rubbish and garbage storage area(s) within ninety (90) days of your receipt of this order letter. You may request a hearing before the Board of Health if written petition requesting same is received within ten (10) days after the date the order is served. Please be advised that failure to con-ply with an order will result in a fine of$100.00. Each day's failure to comply with an order shall constitute a separate violation. PER ORDER OF THE BOARD OF HEALTH omas McKean, RS, CHO Health Agent Q drive,Order letim,dumpstei, 599 Mali) St., Dumpster Violation 1 1/20/20 S �J�/G r ✓1 ► ti Z �J ple ( w�dH o bl-e) lleA.t �n C,\,rL11.'Vf 4 e , n 0174, Ll _ f Mhr� 54 HL Abl I,'s C C Town of Barnstable SAWMABUE,i634. Board of Health ,�� 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,MSPH Wayne Miller,M.D. June 23, 2004 Ms. Dorothy Galvin Cape Cod Internet Cafe 599 Main Street Hyannis, MA 02601 RE: Cape Cod Internet.Cafe - Restroom Variance Dear Ms. Galvin: You are granted a conditional variance from Board of Health Regulation Part II, Section 1.00, in order to operate a food establishment at 599 Main Street Hyannis, with only one toilet facility provided within the establishment. The variance is granted with the following conditions: (1) You stated there are two other bathroom facilities available to patrons located within fifty feet of your establishment behind Bubba's (accessible from the outdoors). You shall obtain a permission letter from the owner of those two bathroom facilities. The letter shall state that these two bathrooms will be kept unlocked and will be available to the patrons of Cape Cod Internet Cafe during all hours of operation- whenever this establishment is open for business. (2) The seating capacity in your establishment is limited to six (6). (3) This variance is not transferable to another owner or leasee and will be voided when this space is leased or occupied to another person, partnership, or corporation. This variance is granted because the applicant testified that there will be only six seats available for patrons to consume foods within this establishment. It is the op'mor of the Board that three restrooms should be sufficient for this particular esta ishmen . in, rely y , M , M.D. CapeCo ntemetCafeGalvin Chairman, Board of Health Cc: Edward Jenkins CapeCodIntemetCafeGalvin �FTNE Tp� DATE: 1^ ti FEE: w BARNSTABLE, T! MASS. g �- s63q. ♦0 REC. B f p'E039 Town of Barnstable SCHED. DATE: Board of Health 200 Main Street,Hyannis MA 02601 Office: 508-862-4644 Susan G.Rask,R.S. FAX: 508-790-6304 Sumner Kaufman,M.S.P.H. Wayne A.Miller,M.D. VARIANCE REQUEST FORM LOCATION /�fa /� Property Address: /V / 4 Assessor's Map and Parcel Number: Size of Lot: / 6 y Wetlands Within 300 Ft. Yes Business Name: No-Z—L- Subdivision Name: 6 APPLICANT'S NAME: aV`� .� i 1,7 Phone 5-00 y0;7 jDid the o er of the pro erty a�tho ' you topepresent him or her? Yes No � ��- PROPERTY /OWNER'S NA31E �[ CONTACT PERSON /'� /l J Name: W I I1 LA✓1-) J��t'►12�� Name: �(/ U -1 1l Address: 5-g5— M^ Address: /"(ltrq� Phone: �171� �"l� l Phone: VARIANCE FROM REGULATION(List Reg.) REASON FOR VARIANCE(May attach if more space needed) o &4100 -0 "A s se 2 n�D r2 2,it_ c n NATURE OF WORK: House Addition 1100000 House Renovation ❑ Repair of Failed Septic System 13 Checklisc(to be completed by office staff-person receiving variance request application) Please submit copies in 4 separate completed sets. _ Four(4)copies of the completed variance request form /-Four(4)copies of engineered plan submitted(e.g.septic system plans) bl Four(4)copies of labeled dimensional floor plans submitted(e.g.house plans or restaurant kitchen plans) _ Signed letter stating that the property owner authorized you to represent him/her for this request _ Applicant understands that the abutters must be notified by certified mail at least ten days prior to meeting date at applicant's expense (for Title V and/or local sewage regulation variances only). _ Full menu submitted(for grease trap variance requests only) _ Variance request application fee collected (no fee for lifeguard modification renewals, grease trap variance renewals [same owner/leasee only], outside dining variance renewals [same owner/leasee only], and variances to repair failed sewage disposal systems [only if no expansion to the building proposed]) Variance request submitted at least 15 days prior to meeting date VARIANCE APPROVED Wayne A.Miller,M.D.Chairman NOT APPROVED Sumner Kaufman,M.S.P.H. REASON FOR DISAPPROVAL Susan G.Rask,R.S. Q:\HEALTH\Application Forms\VARIREQ.DOC — C3�u•��)es,C,,�lGes vi V, 0 a , wa C j REf EMPLOYEE WATER l 00 PILL R$ 1 I WALK-II + EMPLOYEE - FIRE PLACE I Gridlle •- ' } EAM 5 ° Ju _ Fool EXIT 6 s' Tabl Burner __ 1 HK i Stove PfRE RA THE mp RIF i Rom. ret Firs sEG;4T E * V I Grirl[ I 0 Q 810 SQ FT L � I -POOL 5i NK pppp S v2pp's SINK , EXI 18SF , • ��:� �d:Z�i Y�t7Vlr em bis tn moor rJ 0 • U c a � a s j E A.,. I � �� i M.0 - r2. a -- ' «o j° .E ocE' ,.eFEs,csEs WE _ I P------_—_ --7 I I I .. ADIESFRONT F- y PATIO -'SW_ �.---IL "' •' ——————————————— �o:oFl I .�{ �J a v.i«or ECFFs_ �- I o 1 W 5 1 1 F W I E u. a rvnai S , ; n tl I u i i1 y va- C_•I y�ry��`{(,, , bI __ 4 J 444Jiii it I I o W Z N V ; - -��_ —�I 1. BUILDING#2 ( e.a A 1 ........... ...°°E„F.....«o BUILDING#1 ` �a �— `� — Kw ,e�. �.'!• 7 0�d Kiair.. a .EII QixLY �.. i I w a Kates —614 — PEDESTRIAN ALLEY FT�,.gO Z BRICK �f,, ——_ ( O El BUILDING#3 (i PROPOSED FLOOR PLAN. '�—__— I DUTSID7EDECF �FtED �C i �_ —F I PERMITTED RESTAURANT f SCALE 1/0"- t"—OK ————__� e EF I AREA 1 . \Y.e,FE. I EFFo - ,°,.,.o.T � I• • I ! f `. �`Q 1i O. 87 I (!) STORAGE CRAWL I I - ° ; / \ �� I III1111111111 ( W RNS LE F4r-1 SPACE _ _ __ _ �� �—-— MASS. ETTS BATH - 1 I ■ `. STUDIO APT. p..11O I 'I Fo- 1 14 ` Q Oo ❑% OFFICE I .. _ F„ ..�.`��, „` °K;�_.K.E -- - « 350 SO FT � 1 JI � \ �� ;��° Fe.°�° 389 SO FT ` I I I ` EK, E. .; `.� F DRY GOODS ENS R4A``�T����IO� - IE STORAGE 11 I Pr ECKINGw—SOW CRAWL I s EATS O SPACE KITCHEN I [� I KKKwK Kann Tnu 1 a N I {" 1 , v nor•m I— _ li G\ I p wKKaK�M I c 1 BAR 1 I I I 1 wl `I❑ i BUILDING#3 SECOND FLOOR PLAN BUILDING 1 BASEMENT PLAN BUILDING ##1 SECOND FLOOR PLAN St I I Iw 9 �! SCALE: 1/8" = 1'-0" ` V S. I i I F SCALE: 1/8" = 1'-0" i ,rrvva I= I; F O SCALE: 1/8" = 1—0" _ GUTSIDECIF In { I I I I PERMITTED (NO WORK) (NO WORK) RESTAURANT AREA {—i _, I+1 co rpw..i° _ --' i FIRE I 1 O " (NO WORK) z I F Ell FENCE S LOUNGE I F II U Z Z Q Q Q MUM � c J C =) G O O Q Dl ch Lij 6. O LL- i it ®IM a0aa KDI as Mat �• E]OSTINO PORTICO ROOF m m K mo �� m as aloe +oEM a oKT�'� °0f1O a� O ___ AIID COLAlHS 1O>;E pKonp110 = L._ \IM NEV PERGULA mm,aa eoaa LL� as1 As swvN 3--0" _ .. _ -m am Q FMM=RTIOVFS)ArFER I•5's!12.CIA - s mw 4 x!'S!12'0.0 KKa®� o"'®� 0 14)LlA ® II� III® L 79N.BRACKETS ca Fl-1 PROPOSED E_ a� BTU ��' L EVATION w �— I I i i I �'---�_ AS—BUILT / DEMOLITION ELEVATION SCALE: 1/a" _ /'—o" �CL SCALE: 1/4" 1•_0'• tom rs�v wu am aanK a aTr wa eKmsc � I aaa SHEET _ ..! -- - -- -- _ .0 RAMP 1 _ ` RIGHT SIDE ELEVATION II "��� Al m MAIN ST. ELEVATIONS SCALE: 1/4" = 1'-0" SCALE: 1/4" = i'-0" I m's^10K�� _ FILE JDS180127 U I PROPOSED ELEVATIONS DATE:04 12 18 NEW HOSTESS STAND WALLS PROD. MGR.JDS I SCALE: 1/4" = 1'-0" � �1/�/cam• ��C-P�,`�� o ��`�" - \` `_ ��`i Gam/ - . l 5.�9 MAIN ST 1 HYANNIS, MA Y4�p S� S35'40'51 "E .7 (!:�'T Y-6 F '.RESTAURANT � 21876 — — — — — — u�Dl — yn 113 TOTAL SEATS f0 am TIC II I t� V I Wh x 81w STOCKADE FENCE LINE EXIT _11 TOILET pr, WAIT STATION ��LLEx 1� t GREASE RENDERING t WALK-IN O STORAGE --�r I GONV6TIGN . jI N I i I i oV>� T YE O FIRE PLACE Tv Tv BAR I p ® I SEATS l ❑ BAR STANDING F AREAI -�� I _ .,EXIT 227 9Q FT /PANIC PANI \ I STOCK RM I I I I I I I I I i 8 SEATS BAR-'-----------------'- � I 1 \aSQ FTsr-& r nT � . ES \ — N 12' PATH OF*EGRESS b sTUR� j 6 -------- 1150 so FT I °s T �\ / I --- 20 SEATS ----------- � ► EMPLIOrEE3 I O I I I DANCE FLOOR 5 n ,------------------ Oaa 81��� L--- ' � 2T2 3fJ FT I I 8 I PATH OF EGRESS I HOOD 0. I---------------- I / \ eta I I r ------------- -------------------1 1 sINK I DW s�uv� SV DCIT EXIT 4P-I AINMENT _ _ _ THE S I STRO s TING olloac awl. -4 COFFEE 5N??P ——————J —Ij 7.41120SEA 50 SEATS 1150 9Q FT SAANDW I CT I I DINING AREA I I 2WSGFT i=t=j °ED H.G. 24 -011 10 —O° ,-0„ olwcNlu� I i � RANGE LANTER c1l I Z2a : SLOPED H.G6 ADDITION ENTRANCE FlOti i I j eovra PEDESTRIAN ALLEY Z_ ONO DRINKS BEYOND I SIT 75 a THIS LINE' FPIT BRICK fa N 36 43 21 W 1t'o' ou- D a'- - 1 ,1 O O-0�' LANDeCAPE �'21 W NO DRINKS BEYOND e4 _ - -------��- _ N32.0 _ r s t r x P;' LJ�NDBCAPE°°TIE . I - 11L.J ❑ ❑I � , O na THIS LINE' j =___= ' 11"71 .140.00 PER st PERGOLA : . I II ABOVE it I s •° �` a �` t ��: � „ ., .•:k .3"' s' '' �.+�.' "'9G�^I�Q xx .� �%'aLJ' WE .' �'� =g'b°` +k—If :� '7.�'.t�""' ,'�,y +� "� $� �4"^yt`11, BIGif t"'Y ` •�Z"ary � � I' GENERAL NOTES EXISTING 120"(L)x48"(D)x24"(H) 1. ALL WORK SHALL COMPLY TO LATEST EDITION OF S/S EXHAUST HOOD EXISTING 84"(L)x48"(D)x24"(H) MASSACHUSETTS BUILDING CODE (8TH ED.) NFPA 96, S/S EXHAUST HOOD 17A AND INTERNATIONAL MECHANICAL CODE. 2. EXHAUST AIR DUCT WELDED LIQUID TIGHT. - ® 3. CONNECT FIRE SUPPRESSION SYSTEM TO BUILDING 3"INTERNAL STANDOFF FIRE ALARM, U.L. LISTED L55 SERIES E26 00 BUCKEYE 15/15 FIRE CANOPY LIGHT FIXTURE- SUPPRESSION SYSTEM HIGH TEMP.ASSEMBLY ® ® ® � �-----_` 3/8'"x1/2"ALL THREAD ROD CONTROL SEQUENCE CONNECT TO ROOF JOIST THROUGH MOUNTING ANGLES --10' �_ 7. -FIRE SUPPRESSION IN ACTIVATION PERFORATED SUPPLYEXHAUST FAN KEEP RUNNING. PLENUM -MAKE-UP AIR CLOSE. _GAS VALVE SHUT OFF. -BUILDING FIRE ALARM ACTIVATE. 3/8"1 HEAVY -ELECTRICAL UNDER HOOD SHUT DOWN. DUTY NUTS. ONE ABOVE ® i AND ONE t KITCHEN _ BELOW FAN SCHEDULE 1. CASRE18B PROPOSED EXHAUST UNIT; 2,450 CFM, 0.875" PLAN VIEW ; ; H2O W.G. E.S.P., 1.50 H.P., 208 V, SINGLE NOT TO SCALE PHASE HOOD SUPPORT ANGLE BAR DETAIL 2. EABDU20 EXISTING EXHAUST UNIT; 2,438 CFM, 0.75" H 20 W.G. E.S.P., 1.00 H.P.,208 V, SINGLE PHASE NOT TO SCALE PARTIAL FLOOR PLAN: KITCHEN HOOD VENTILATION 3. EA-A1-G10 EXISTING MAKE-UP AIR UNIT; 1,970 CFM, 0.5011 AND FIRE SUPPRESSION H2O W.G. E.S.P., 0.50 H.P., 115 V,SINGLE PHASE SYSTEM 4. EA-A1-G10 EXISTING MAKE-UP AIR UNIT; 1,280 CFM, 0.50 H2O W.G.E.S.P.; 0.50 H.P., 115 V, SINGLE PHASE EXISTING TWO (2) EXHAUST FANS WITH HINGED BASES AND GREASE BOXES. ONE FAN TO BE REPLACED WITH A �� CASRE18BD 2,450 CFM FAN w ��N of[OAS.. 9e� 10 MIN IN EXHAUST FAN HILL EXISTING S WITH HINGED BASE AND CNtl cm GREASE BOX EXISTING EXHAUST FAN WITH HINGED BASE AND GREASE BOX TO BE REPLACED WITH A NEW CASRE18BD EXISTING MAKE-UP AIR FAN s 2,450 CFM EXHAUST FAN ( z Z 40" MIN. �I�j' ROOF CURB:(TYP.) g Date Professional Engineer ROOF CURB(TYP.) ROOF 1 EXISTING 14"x 14" 16 NEW 14"x 14" 16 GAUGE GAUGE WELDED EXHAUST WELDED EXHAUST DUCT DUCT WITH 0" FIRE WRAP-----*" WITH 0" FIRE WRAP EXISTING TWO(2) KITCHEN H O D- V E N T I LAT 10 N S/S VERTICAL 84"(L)x 48"(D)x 24"(H) S/S 16 GAUGE WELDED f EXISTING 1"METAL SPACER EXISTING 120" L x 48" D x EXHAUST HOOD EXHAUST DUCTS WITH 0"' I W/5/8" FIRE RATED SHEET EX ( > O END PANE AND FIRE SUPPRESSION 24"(H)S/S EXHAUST HOOD W W FIRE WRAP BOTH 14"x 14" ROCK -A I _=== SYSTEM PLAN SECTION TO REMOTE 16 EXISTING 14"x 14" " ! >! PULL STATION 360'-360°--360° 3600 5000 5000 FUSABLE LINK LINE INSULATED MAKE-UP AIR 3 INTERNAL STANDOFF DUCT DETAIL AND SCHEDULE 17' EXHAUST HOOD HANGING ANGLE BUCKEYE 15/15 FIRE G G R Y Y G 0G G SPRAY NOZZLES 48p U.L. LISTED SERIES E26 CANOPY AT SUPPRESSION SYSTEM " G G G LIGHT FIXTURE-HIGH TEMP.ASSEMBLY '--s—f--3s"_...r--36" 66- - -� BEECH TREE_ 16"SS BAFFLE WITH HANDLES AND HOOK GAS ,� S/S PANEL 599 MAIN STREET VALVE 66-1/2 x 29 GREASE DRAIN WITH REMOVABLE CUP S/S VERTICAL END PANEL FRY FRY GRIDDLE RANGE WOOD CHAR. EXISTING 1"METAL EQUIPMENT BY OTHERS HYANNIS, MA 02601 GRILL SPACER W/5/8 SHEET ROCK EQUIPMENT BY OTHERS PREPARED FOR: NOTE: EAST COAST FIRE ALL KITCHEN WALL ELEVATION VIEW SECTION A-A COVERED BY NOT TO SCALE NOT TO SCALE STAINLESS STEEL PREPARED BY: WALL PANELS. JC ENGINEERING, INC. 2854 CRANBERRY HIGHWAY EAST WAREHAM, MA 02538 SCALE: AS NOTED DATE: MARCH 17, 2017 JOB#3751 ti I I I: H' E �. t S S S S S S S S S S S S S S e S S S /em. r - S S S S Sch. t S S S t. t h 5 5 n s � r 0 to r e ven o N 0 ;I 3 t GREASE TRAP SIZING: , o I BENCHMARK.. S G t I 5 MAIN Sh �� t C LG AS GATE ' U , 0 T .- I 3 S $ ' EL Ev. 31.65 FRONT RESTAURANT USE. I s n s o3,495 � a 233 SEATS :X 15 GPD SEAT GAL, +31.26 _GRANITE CURB M #31.60 c _. t. o S USE 3500 GAL. GREASE TRAP FOR RESTAURANT � INTO EXISTING � t o 0 WYE T e v 3,500 > 3,495O.K. a o 0 a y U m CONCRETE SIDEWALK O c � SIX INCH CLAY PIPE Y o S o 0 i J e O � 3 c P 11 , N S V.-24.0 V.I.F. PRIOR PRESERVE `AND PROTECT irXISTING 'SIDEWALK ' IN PRESE REAR USES. 2 :1000 GAL GREASE .TRAPS TO .ANY OTHER WORK FENCE ON LOT LINE N 8 EXISTING USE ;TO BE LESS THAN 133 SEATS 52 56 1 E 52>56 1 E 52.01, : 48.15 133 SEATS "X 15 1995 < 2000 GAL.`` O.K. z •P D k O r f Oa 0 d- I +..1.65 - , d St N of n INV . o s L S IN 0 G rSL EVE RO S7.532 INV. , r 27.8 WI 6 <S H40 _..PROPOSED 3500 ' _ p G GREASE TRA P L/ PO , 11 GAL. E ao 3 . I +31. 6 L MAP 0 F acus FO RMER, _ ;� O : O .Q` BRICK . PA T/O _ S - 0f I CALF 1 200 . .AREA s rT CLEANOUT N r I ASSESSORS MAP 308 PARCEL 118 = v : a - LOCUS IS WITHIN FEMA FLOOD ZONE C AS I I < I SHOWN ON COMMUNITY PANEL 250001 r� � - -0006 D DATED 7 2 1992 I z I ` N i o ZONING SUMMARY Cn O G I DISTRICT: HVB HYANNIS VILLAGE BUSINESS DISTRICT I , I ZONING DST • REQUIRED EXISTING TINE PROPOSED 26 I Q N :14 94 S.F.. 14194 S.F. I r P MIN. LOT SIZE _ .5 000 S.F. 1 I a - N TAG 48.15 48.15 MIN LOT FRONTAGE 10 , . I . MIN. 'FRONT SETBACK 4 25.9 19.9 I < v, / I -: .MIN. SIDE SETBACK - - - z ' /� a MIN. REAR SETBACK , c ., t?e _ 3 STORIES 2 JT. 2 ST. .. ,.._ .--- •, G � : _. .. tr�£. i3GlLD11�lV .rif=1�HT _ o W MAX. COVERAGE 100% i " o L 24 i �n x SITE IS"LOCATED WITHIN AP OVERLAY I � N I REST Ar MANUF.' LeBARON 'BROCKTON MA N TA ._ DISTRICT MODEL LT 105 � 233 N a SEA� G T.WEI H 430 LBS I F RECORD KITCHEN . 0.5 OWNER O CO _ I CAPACITY NEWv, C ANOUT TYP CAL ACCESS COVER E I ADDITION M GIL & MARIA RAPOSA, TR - " : I " < ALLEY LLC i SCALE. 3 4 1 0 TCHEN FLOW ONLY BEECH TREE 766 FA MOUTH ROAD � NEW G T INV. 29.0 NT THRU L 4ROOF _MADAKET PLACE D 20 I i MASHPEE MA 02 649 : I + FLOOR ,33,24 12.1 I INV ' 1 . 29.3E V./.F' E EN E - 'REF R C S A�.DITIO � 05 M �' I _ #6 MAIN SIREET s 3r5 X i - 98 PAGE 151 I DEED BOOK 188 EXISTING � .t b I - ' AGE 14 1000 G PLAN BOOK 591 P: AL GT1 Ik� w . I cn NOTES. o Q I 1. THE LOCATION OF EXI STING UNDERGROUND UTILITIES SHOWN ON THIS PLAN IS Cn APPROXIMATE. PRIOR. TO ANY EXCAVATION ON THIS SITE THE. EXCAVATING , 0 I MA H REQUIRED R NOTIFICATION 0 DIG SAFE Q ' � ExrsnN m CONTRACTOR SHALL MAKE THE EQ ED 72 HOUR T G - - I V PIPE OR � 1 888 344 7233 AND ANY OTHER UTILITIES WHICH MAY HAVE CABLE, 1000 GAL � ' GT2 IN THE CONSTRUCTION AREA FOR VERIFICATION OF, LOCATIONS. 4 OUT /NV' EQUIPMENT I N . 28.29 I O I TIN MATERIALS, COMPONENTS, AND METHODS-EMPLOYED ON THIS 2. ALL CONSTRUCTION M E ENTS, A i; s N CONFORM TO THE T RN ABLE SUBDIVISION REGS. i PROJECT:WORK SHALL CO 0 M E OWN OF BA ST U Q DEPARTMENT I 00 AND OR THE MASSACHUSETTS DEPA MENT OF PUBLIC WORKS I F RBRIDGES AND HIGHWAYS AS AMENDED TO PRESENT. i v SPECIFICATIONS 0 a TO CONFORM TO 310 CMR 15.00 TITLE :5. k rn I ALL SEWER WORK AND MATERIALS i _ U SPECIFICATIONS FOR SEWER AND WATER CONNECTIONS. AND TOWN OF BARNSTABLE DPW STANDARD SPEC FICA NS 0 FLOOR 33.24 r A P NGVD29 ASSUMED FROM GIS DATA 3. VERTICAL' DATUM iS A PROX I I T R EXISTING. 1 ' 4. MUNICIPAL WATER AND OTHER UTILITY CONNECTIONS ARE EX G ' /NV. C 7.3 I : I I ' 31.62 T I F PROPOSED WORK ONLY AND IS NOT TO ' I I 5. HIS PLAN S OR i BE USED...FOR PROPERTY:LINE STAKING. I PE ENGINEERING, CONTRACTOR TO VERIFY ALL DIMSENSIONS. 6. SITE LOCATIONS BY GOWN CA E NG COT OR N 7 CONTRACTOR TO VERIFY LOCATION AND ELEVATION OF ALL INVERTS AND UTILITIES PRIOR , . T OF ANY PORTION OF THE SYSTEM.'TO CONSTRUCTION b � T TO REPORT ANY DISCREPANCIES TO OWNERS 'ENGINEER I I. 8 CONTRACTOR 3 ' N RECEIVE WRITTEN .INSTRUCTIONS PRIOR TO,PROCEEDING. ' 6 CLAYv> -I AND Z �� TOP 3 w DO i 9. SEWER LINES SHOULD BE 36 18 M N. BELOW WATER SUPPLY LINES, BUT IF IT IS NECESSARY /NV. 27.63 ABOVE A WATER UTILITY BOTH THE BUILDING SEWER AND THE WATER LINE SHALL' BE p +3�12 I TO CROSS. , W ONLY KITCHEN FLO . O : - ENCASED: IN A LARGER.DIAMETER WATERTIGHT-PIPE.FOR. A DISTANCE OF 10 FEET. ON BOTH SIDES O N SEE PLIJ�ABING D WG. I 0 N OF THE CROSSING. REF: BARN. SEWER REGS :TITLE 5 AND TR-16 I _ I R 10. CONTRACTOR RESPONSIBLE FOR COORDINATING PERMITS AND INSPECTIONS WITH SUN GLASS S HUT I TOWN, AND IS RESPONSIBLE FOR ALL TRAFFIC CONTROL AND BUILDING N PUBLIC ( I 0 AND SAFETY. , X I 11. CONTRACTOR TO COORDINATE WITH PLUMBER ON VENT WORK INVERT PIPING NEAR BUILDING.I BU LDI G. s '. INV. ;25. f , 9 I _ . R 12. CONTRACTOR SHALL VISIT SITE PRIOR TO PRICING AND UTILIZE CONSTRUCTION METHODS TO N53 42 37 E 8 � . s P SIDEWALK AND B 26.9 8 � I PRESERVE AND PROTECT BUILDING FROM EXCAVATION WORK.. A N 2 I , X Cn T 1 _ I , - N 5 l ,> 14 19 E � I -N 3 5 3. 7 1 23 4 29 to E � SHED I DK/ BAR 18.78 v, I , w w w 0.61 w , ' s : I _ x W s I I s s- ( S= _ N s c- - /NV. 27. N COFFEE SHOP NEAT SAW`CUT JOINT SEALER 56 : I xCn _ I I �, I NEW PAVEMENT " LS EXISTING PAVEMENT 2" BINDER, 1" TOP 4 LOAM AND.SEED x °DISTURBED 'AREAS.. ', RICK PA T/O � MDPW TYPE 11 BIT. ASPHALT x b b U NV. 27.3E .. .. .. \ p .rp� Q GRAVEL -. •tSm. , \ 33 A i 4?T I BASE COURSE b• b• I rP 12 PROCESSED GRAVEL . . . 2r . 4 \ ,o ROO F cn I_ \ _ i co EXCAVATION EARTH OR'ROCK I O RH \ AN ALL ROCK EXCAVATION AN � I N D STONES i _ LARGER .THAN 6 SHAL L BE DISPOSED OF N _ I / AND REPLACED WITH APPROVED RO ED EXCAVATED I MATERIAL - - \ _ -J � OR GRAVEL BORROW. I ISH • ROW. I I \ R / O OR O \ O VE R HA NG , I COMPACTED ' STEPS APPROVED PROPOSED -� 1.t \\ ., BACKFILL_ \ I GATE " \ , COMPACT. IN 1 LIFTS 2 _ I \ ' TO MOD. PROCTOR \ 9.61 � /+2 31.3 S x + DENSITY WITH VIB. COMPACTOR \ I I \\ \ FLOOR Y I SLAB !` \\ X j,, PROPOSED: . . \ r \ \. ' EXTERIOR o o, o o 0 o o WALLS o o• o 0 0 0 X cf 0 :.PIPE O.D. o 0 o \ I .. I t2 MIN. _r o \ BRIC K PA T/O CAREFULLY I E ULLY COMPACTE D _ I 8 MAX \ SELECTED MATERIAL 12 MIN. OR AIL 9 MIN \ GRAVEL BORROW POSED RET RETAI .. ..PRO o. o .9 o Q 0 STAIRWAY o. 0 X o. 0 o r H 0 o. [2 9.0].0 0 b . 1 J X W D Q o I 8 r 8.n 8 . X G . E�11 ..o °1 2,O.D. b �:X 4 H „ . . .a V 8p .DZ0 ., NI tt .0 _ .-•ooe o. q. CRUSHED STONE BEDDING REQ. NG -DI od• ..: D a DISTRICT o a a.o. 'N a..tt . a a r ..,a o o ..o ..o <,o 0 .b. b 3/4 CRUSHED STONE I .. b bE REQUIRED ' SEWER LINE MI : ,ZONI b•.e<.d �.,. ., .a .D.tFk n \ 6 N. :.DIS TR C 1 S59'39' 13 yy ' \� 0 10 2 1. \ 8.5 51 C � w k UNDISTURBED X UNDISTURBED FIRM MATERIAL ' o ROCK SURFACE 9 3 0 _ 9 .1 3 W * '25, . ; REPLACE ANY BEDDIN G STONE SHALL MEET THE FOLLOWING. 9 BELOW GRAD EXCAVATION I - 6 BE E SIEVE SIZE. % PASSING 1 4 o 9 OF UNSUITABLE MATERIAL 4� 1 INCH 1 Q 00 J WITH CAREFULLY, COMPACTED 9 L 3-4 IN -' SELECTED MATERIAL CH 90 .100 1 LIFTS, MAX.N 2 L 1 2 IN 1 • CH 0 50 i / - T ' 4 0 5 FART, ,REN.,H _ _ OCK,.�T E. H,�. I ; STANDARD DETAIL D D , ah(.wll ,z.„..7AM. a SEWER TRENCH ., , T NOT TO SCALE KITCHEN FLOW ONLY PROPOSED FLOW IN FROM .KIT (3 BAY SINK, DISH WASHER) 4"0SCH40 CEMENT LINED DUCTILE IRON PIPE IN FROM KITCHEN ONLY i C.I. RING & COVER E . 0 OVER LE BARON lA0 910 -0R Q i CLEANOUT'TO GRADE. ' TYPICAL.WHERE RE INDI CATED VERIF Y INVER TS IN FIE LD `PRIOR TO ANY CONSTRUCTION PROPOSED GREASE TRAP PLAN : .VENT UP THRU ROOF TO CODE ON COVERS ON"G 'S FIRST FLOO R REST. BLDG SEE BLDG PLANS. PROP. 2 H 20 CAST IRON /T 33.24 t MATCH COURTYARD GRADES /-(2 CU FT SLOPES SLIGHLTY TO WEST t R M 31.6t - MORTAR ALL COMPCvEN1S Q Q / RIM 31.8 I H 20 RISERS, #�V V MAIN STREET KIT. INV. 29.0 HYANNIS, MA SLEEVE IN 6 DIA SCH40 PIPE ------------- 4 4 scH4 PROPOSED 3500 GAL TANK 6" Pv o c A CLDIP 6" CRUSHED _S 2.1%' MIN. 60' AT,2.1% MIN. 27.80 0 - TONE UNDER 7 X 17 : ' H 20 27.53 ER ALL PIPE , . PREPARED FORVENT RUNS Bc- _ . s rcH TO DRAIN e ACME OR SHOREY OR EQ. CAUTION: EXISTING WATER SERVICE CRUSHED STONE UNDER ALL PI BACK V.I.F. PE 5' LIQUID ,LEVEL O ONSCH40PVCTEE BEECH TREE ' ALLEY LLC DROP WYE INTO EXISTING G VITRIFIED CLAY �. 4 -INLET TEE SCH40 PVC ' - 2 BUILDING SEWER LINE (VERIFY 51ZE/LOCATION/DEPTH) INVERT ESTIMATED 24.0 1F. , 29 2011 DATE. JUNE , LEVEL AND COMPACTED 6" BASE OF 3 4" CRUSHED STONE 03 VERIFY SIZE PRECAST INVERTS `PRIOR 'TO SETTING TANK Scale:1 = 10 . 22. ( ) • INVERTS PRIOR TO CONSTRUCTION: NOTE: TO VERIFY-ALL , !AR BLDG SIDEWALKS NOTE. CAVE BOX SHORING LIKELY REQUIRED, NOTE 10 DEEP EXCAVATION N / / I,F off 508-362-4541 CONTRACTOR RESPONSIBLE FOR REPAIRING ANY DAMAGE TO INFFtASTRUTIII._ - 0 5 10 15 20 25 FEET. fax 508 362 9880 ' downca e.com O P' INSTALLATION. PROFILE VIEW: •' P GREASE TRAP 1 MAINTENANCE. NOT TO 'SCALE OF down ca a en iaee�in inc �ZN MqS F p OF Mq 49' `� V Ol SS p GREASE TRAPS :SHALL BE INSPECTED fwiONTHLY. AND qc o civil a y DANIE:LA. engineers o �ANIEL \,� CLEANED WHEN THE LEVEL OF GREASE IS 25% OF THE g� o OJALa �a land surveyors o A .4 -EFFECTIVE DEPTH OF THE TANK, OR AT;LEAST EVERY y CIVIL{ OJALA 939 Main Street Rte 6A NoNo. , lsuz a THREE MONTHS, ;WHICHEVER iS SOONER. * o F � �t. A COPY OF SHE .INSPECTION AND CLEANING SHALL BE YARMOUTHPORT MA 02675 Fss� sx� SUBMITTED TO SHE BARNSTABLE DPW (WATER POLLUTION qN vE� �- R CONTROL FACILITY. / 1 !► l - 1rF 10 089 MAIN STREET 599.DWG DCE #10-089 i „------------- -------- ----------------- ----------------- ---- ---�•-- --- -------------- ---------- ------------------------------- —'---------------- -------- -------------- is SIGN --------�--- - -- --- - W/ — ---. GROUND_ITE 72"x60” � IT 36'FENCE LINE H.C. LANDING EXIT V H.C. — — — — — — — — — — — — — — — — — ao GATE — — — — — — — — — — — — — — — — — — — — — — ASATERAMP - - - - — — — — — — — — —' —.2 6'h x 8'w STOCKADE FENCE LINE — REF EMPLOYEE — IEV ICE RESTROOM I GREASE RENDERING I I 1 HIGH HIGH T I THIN E WAIT STATION WATER 00 1 I y TOP TOP I -XIT BANQUETTE SEATING 12 SEATS n ON, REF FRYER I WALK-IN STORAGE 1 FRYER - 1 ' - - I � 3: � I � ooNvecnoN. I GAS III W - - OVEN . z c b Sfl I I w I uND;-, II I I FRYER RESTROOM FIRE PLACE _JUEAE] I t - 0Ii : C PANICLuo BAR LL.i_-�.1_.il..f__ u, Z w I 44"PATH OF EGRESS OasTslls 1AMts TO < I II B�ARR SI mHOOD RILL oN;2N a SIt• I - w - HANG H Q. 2-. E I TACO VI1N OMCII/ II 22SEATS ST nn ko E EIi1NITOR a A n - I w TA'E .SINK EXIT STORAGE chN ( TABLES 16 SEATS v 1 O O _ i,Sri I I I RM PANIC PANIC II u = STOCK Bo V 8 SEATS - a [ED 11:11 RIDDL BAR BAR _ - 1 1 M I ¢ BAR I _ ,..J Z- N=_ __ _____J vca I ___==____FRONT I 1 _ bHIIUAL 5 - 6AR ADIES 1 T P R PRE' HA;il RER (n.I U T 51"C BROILER PREP �P REF.PAT O - PLA E wI omSTORAGE ¢ 30N.- I TOTAL 38 SEATS QAIOl�ldl�l I " -- C4 LIJ PANIC I I 44 PATH OF EGRESS �v EF STONER w (.� : �A1l�VMJ 'BAR STOVE VEGETA E : 1 W Q I 1 ALL � I.L. I I 1 o ----- ------ —J w w — TI�IJII� _ Iry mw vA1J T✓ a — — — — — — — — — — — 1 I CONV. I �y I I V w ( w KITCHEN OVEN ¢ HAND O M A " EGRESS OiVAT c7 c7 44 PATH OF EG wl w <n �clo w SINK fMLR>�Kt Y/ I w I f • N 0 I 1LLOV I.L. w I to 810 SO FT L.. V Fr IlY ffr■w 1OR>� I w f- - w g Af SM O I pp — ° O w \ 1 N \ Ln' 44"PATH OF EGRE w = 2 I O HOOD I o� SS J 1 w RI RIBAR w 1 w I W V z I ¢ a w / Re I I ¢ O 1 1 S ® n °- L- — — — — — — — — — — — — - - - J o ♦ - - c7 _ I x 1 1 _ - . " C. VSTEM : PARATION w - V S WALL ,.I Q i osTEss 44 PATH OF EGRESS I�Illr ¢ ) a v I- TOILET SINK w d I � 1 STAND EXIT !rAno ¢ SINK 1 i p # BANQUETTE SEATING IOSEATS BUILDING #1 d DW MET M°K ENTERTAINMENT BUILDING tt2 I 1 w L�� 'v / SHVLS sl" i 1 •t — z 113 TOTAL SEATS EXIT ¢ I I •� I, z PANIC -------��������������������� ILI �' p-.. Isw/DICE OI BAR EXIT rn �y 'v 1 1 V Q N T� EXZ=T1B U _ 1 a2 -- B= w Irl a �' STORAGE I I f 3E3 E3 z FE ,E V PANIC [c &%9K8LOLY W IW laNOl► f y _ Q�W IEt1�1{• LL I I B OT SEATI G 's4 eaR MAIL 1!O�oloc w tA'!fR lIt M1110 1�1ffUf1lrl � EXISTING WALK-IN R F. I ' Z W W Cam) 20 ,CATS w I — AlpIOVALI " o w � 1 I / WAIT STATION f g Q Q GATE a Y'OG IOT I I N 7 H.C. - - PANIC w } 2 ENTRANCE SLOPED BaR _ o J I - - - - - - � - - - - ' — v z- 1 Q TV - •• SIGN - - - - LANTER - - f m 1 W/ SLOPED H.C. DN 44"PATH OF EGRESS ^ m GROUND LITE ENTRANCE F o I _XIT z N �Q 1 17 1 • " EXIT '.. ., ': ... '.:, . � 1 1. N RINKS BEYOND , f In I NO i z m PEDESTRIAN ALLEY „ "PANIAN.I. PEDEST �.THISLINE BRICK NTR3ANCE ENTRANCE Z 1 - - LANTER O j ------------------•—• �•••- "NO DRINKS BEYOND T THIS LINE" >,. ,r I, _ ---••--- 1 PERGOLAIT '�' : •`; ' II ABOVE 1 1 BUILDING #3 „ .,... 1 f PROPOSED FLOOR PLAN -r r I > .-ii '. OUTS]DE OF - : JA✓ALL: 1I fs.' 1 —0 1 36 AZEK FENCE LINE SIGN ,r s: RESTAURANT'. / 1 (TRADITIONAL) O ...:: 1 AREA. , LADIES — r ENTRY � NO DRINKS BEYOND y / ELECTRIC f -. I ♦ THIS LINE ♦ \ ul- PANELS l T r., 1 T,OIAL:SQFT ♦ \ 2 I ENTFRANCE'-': , ED A17 N 1 RAMP .STORAGE - i ♦ ,m n n rlrlr � :,. I F I SCALED CRAWL � D ♦ ♦ F f WOOD CEILING SPACE ♦ Q., ♦ v,a. No 38 BATH I ROOF OVERHANG i ♦ y ♦ TV MAs r )sue Ts STUDIO APT. it I ♦ oT ♦\ G E IDE - OFFICE ♦ \ \ 6 SIGN 9 ♦ 0 1 p _ I I 4P 8A F \ EXIT EMERGENCY 389 /� 350 S Q FT' \ 0 \ - 0 5 . 389 SQ FT. - : I ) LIVE \ S' \ NO DRINKS BEYOND EGRESS- - '�CTI-1 OF MP, / I I DRY GOODS - / I I I 4P-12A ♦ ♦ \ THIS LINE ANIc SEALED ENS I I NLV I RECORDED ♦♦ ♦ \ /BAR PATH WOOD STORAGE ITV Fll�' I ENTERTAINMENT ♦ \\ 36"FENCE LINE CEILING - - SEALED I I \REAR J2ATI0 b VdDGD .CRAWL - _ : .., CEILING ICE • • REF. I I P.T. ECKING 00 S;Q FT IEV EXITSIG & ' EMOT EXIT SIGNAGE SPACE I � 1 I � � I KITCHEN 1 ICE I I 9 EATS BAR / Hw. : 1 BIN \ I I f ap i E3 o 1OfD nlmccT 11EE w�olo ALL 1 ,IaL IooVE 00AT!•IB TAOi I 11 1 -IAN I su l l TAB tV CXNSTN CT 1 N I; SINK ISY LOW>efJITOO AI�AO TAB If a 1 z 1 POI LAYO=cm PLAII ¢ O � I 1 v m I J 1 p 1 I �r DN. 1 KEG BAR w O \ 1 1 w 1 Z ♦ / p I ° I ♦ ♦ I 1 (n ¢ 1 ER W I _ ♦ w w ,. � I Z 1 I t T I ° w 1 1 ¢ 1 � 1 w '-.° BEECH _ I to o R BEE! DER - v I TREE 1 I � I � I 1 - f zz �'I I O E I > Q I - 1 _ I - 1 LIJ BUILDING 3 SECOND FLOOR PLAN I ` F 1 — 1 i 1 TABLE I 1 a BUILDING 1 SECOND FLOOR PLAN � I = � BUILDING 1 BASEME NT PLAN _ w I I _. - 1 0 'J , SCALE. 1 8 _ I i c.> _ / I I >stlaVE oasrsis w _ _ SCALE: / ►� I I AsrnrlclAL sass I f — SCALE. 1 8 - 1 0 1 ICARFU w 1 w OUTSIDE OF � 1 p Z F 0 NO .WORK PERMITTED "- I _ N0 WORK C ) � I ANT (RESTAUR 1 I I f U AREA II o ROOF OVE�HANG ��� A Z � GS 1 � E PLACE 1 NO WORK) Ln1 STAND 1 L - STORAGE 1 I FIRE I. i i - - z I 1 SHED J FENCE LOUNGE o REMOVE I I 1 I FOR RETURNABLES � i :. J 1 1 B FENCE LINE KOI POND T GATE 1 - - — - — T — — 1 — - - - 1 -+��. - - - - - - - - — — U EXIT y� EMERGENCY EGRESS I PATH I, I i j I' Z I MOVE ALL 711l1, V/ i1�6 i BAR ElalTllO VALL fQ ARNCATpI� IODIC VDiLR ^ LJ. O !, Z H •� O 0 F Q I, z � Q - Isv cn %4m VATS O ssI11I sssss O V J O —r- m i o °f J Z tz EXI STING PORTICO ROOF a�asTNa voals LL- TO Ilml It 131m L Td ImN>! >lppc Alep1 lav,rapt AIICN I AND COLUMNS TO BEQ WA 1 MO.MllOi AT E UP T8 as JM AT 4A REMOVED AND REPLACED E>asTsrts voso oasTlno voaa IIOa>M slop,» F— ' WITH NEW PERGOLA O O AS SHOWN / ) (RE SFQNGt.E GABLE � » � v J L & REPABVT AFTER 3 0 • lu Ilml grow PORTDCO REMOVED) i x 5's @ 12104 Li IJ 4x8Se12' QC. \ \ Z LL �-1cv nacic `IEv snac vome VALES vome VAST >O�slasx >tmu slusx Q <4> CUSTOM BRACKETS -0 BY G.C. AS SHOWN/SEE I V MAIN ST. ELEVATION Isv alaru �QIDIM6 FQSTQiIC t�INQSS1oN NOOrE COMM ST= sITA1R! cz A�aOVAu LL PROPOSED ELEVATION 4— AS—BUILT DEMOLITION ELEVATION „ , SCALE. 1/4 - 1 -0 � SCALE. 1/4 1 0 Imo I CK sm[ar vi"ow SHWAD 1 ONAL A!O aROA[1E II I rl I ILI L Jc RAMP SHEET ? ■oovE oe ,e slonc MAIN ST. ELEVATION RIGHT SIDE ELEVATION - m Boom o� � j » , » » _ — » Nm F vu as OWLACE 4-a SCALE: 1 4 = 1 -0 SCALE. _1/4 1 0 vftll Iw VALE At>>tIOrIII / QE v Tvo 1msII�IEss \V A 1 FILE : JDS180127 L- PROPOSED ELEVATIONS U DATE. 04 12 18 , @ NEW HOSTESS STAND WALLS LL » _ ,� „ PROJ. MGR. JDS "SCALE.._ 1/4 1 0 0 ' I I L L I II 'I I